French Green Lentil and Mushroom Soup | Rich Autumn Bistro Soup

Clean the brown button mushrooms, cut half into thicker slices and the other half into wedges. Finely chop the shallots and garlic, and slice or dice the peeled carrots into small cubes. Rinse the lentils in cold water and drain.

In a heavy-bottomed pot, heat half of the butter and extra virgin olive oil. Add the sliced brown button mushrooms and sauté over high heat for 5-6 minutes until they develop a nice golden brown color and a rich, caramelized crust. Remove 2-3 spoonfuls for serving later.

Add the remaining butter and olive oil to the sautéed mushrooms left in the pot, then stir in the finely chopped shallots, garlic, and diced carrots. Sauté over medium heat for 3-4 minutes until the vegetables soften pleasantly and become fragrant.