Chicken, Wild Mushroom and Lentil Soup
1 red onion, chopped
Handful celery stalks with leaves, chopped
Red pepper, chopped
8 oz. Oyster mushrooms, chopped
8 oz. Shitake mushrooms, chopped
6 chicken thighs, cubed
12 Cups Water
Chicken base, big spoonful
2 cups lentils
1 bay leaf
1 astragalus root
Swirl olive oil in a large pot over medium high heat. Add onions, celery, pepper, mushrooms, thyme and pepper. Cook until vegetables start to soften. Add chicken. When chicken starts to brown add water, chicken base lentils, bay leaf, and astragalus. Bring to a boil and then to turn down to a simmer. Simmer until lentils are cooked through and flavors marry 1 to 2 hours.
Must say it came out great. My girlfriend loved it and I liked it enough to capture it on paper.