Instructions

1. Prepare the following for the soffritto, adding them each to the same medium bowl as you complete it: Finely dice 1 small yellow onion and 1 medium celery stalk, peel and finely dice 2 small carrots.
2. Heat 1/4 cup olive oil in a large pot over a medium-low heat until shimmering. Add the onion mixture and 1 bay leaf and cook, stirring frequently, until the vegetables are very soft, 10 to 15 minutes. Meanwhile, rinse 2 cups dried brown lentils and pick out any stones.
3. Add the lentils and stir to combine. Add 1/2 cup dry white wine and cook until evaporated, about 1 minute. Add 7 cups of the vegetable broth and 1 tablespoon tomato paste, and stir until dissolved. Cover and simmer, stirring occasionally and reducing the heat as needed, until the lentils are tender but not falling apart, 25 to 35 minutes. The soup should be thick but not dry. If the lentils are not ready but have absorbed all the liquid, add the remaining 1 cup vegetable broth and continue cooking.
4. Meanwhile, trim and cut 8 ounces fresh chanterelle mushrooms into bite-sized pieces. Grate 1 1/2 ounces Parmesan cheese on the small holes of a box grater (generous 1/3 cup). Pick the leaves from 6 to 8 fresh parsley sprigs and finely chop until you have 1/4 cup.
5. When the lentils are ready, taste and season with kosher salt and black pepper as needed. Remove the pot from the heat.
6. Melt 2 tablespoons unsalted butter in a medium nonstick or cast iron skillet over medium heat. Add the mushrooms and cook until softened, 4 to 5 minutes. Season with 1/2 teaspoon kosher salt and a few grinds of black pepper. Add the Parmesan and toss until melted and a shiny coating on the mushroom forms. Remove the skillet from the heat. Add the parsley and stir to combine.
7. Divide the soup into between 4 to 6 bowls. Top with the cheesy mushrooms, and serve drizzled with olive oil on top.