Chicken Lentil Soup

1# BUTTER

1EA CARROT, SMALL DICED
1EA ONION, SMALL DICED
1EA LEEKS, DICED
2EA CELERY, SMALL DICED
2C SLICED MUSHROOMS
½C WHITE WINE

1quart CHICKEN STOCK
1t THYME
1EA BAY LEAF
2C DRYED LENTILS

1C CHICKEN COOKED, DICED
1T SALT AND PEPPER



DIRECTIONS;

1. SAUTE ALL VEGETABLES IN BUTTER UNTIL GOLDEN BROWN.

2. ADD WINE AND CHICKEN STOC K AND BRING TO A BOIL

3. ADD THYME AND BAY LEAF, LENTILS AND SIMMER FOR 30 TO 40 MINTUES OR UNTIL LENTILS ARE TENDER

4. ADD CHICKEN AND SEASON TO TASTE