Ingredients

4 ounces bacon, coarsely chopped 1 tablespoon olive oil Four 8-ounce lamb shoulder blade chops, trimmed of excess fat 3 cups thinly sliced leeks (white and pale green parts only) 1 cup chopped peeled carrots 3/4 cup chopped celery 1 tablespoon minced garlic 1 teaspoon chopped fresh thyme 1 cup lentils (about 7 ounces), rinsed, drained 8 cups (or more) canned low-salt chicken broth 1 ounce dried porcini mushrooms, broken into 1/2-inch pieces 1/8 teaspoon ground cloves

Description

Lamb, Lentil And Wild Mushroom Soup, Recipe

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