Lamb, Lentil and Wild Mushroom Soup

Name: Lamb, Lentil and Wild Mushroom Soup
Yield: 6
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

Lamb, Lentil and Wild Mushroom Soup was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/lamb-lentil-and-wild-mushroom-soup-recipe-6017.aspx" target="_blank">www.cooking.com.</a>

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INGREDIENTS

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4 ounces bacon, coarsely chopped

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1 tablespoon olive oil

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Four 8-ounce lamb shoulder blade chops, trimmed of excess fat

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3 cups thinly sliced leeks (white and pale green parts only)

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1 cup chopped peeled carrots

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3/4 cup chopped celery

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1 tablespoon minced garlic

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1 teaspoon chopped fresh thyme

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1 cup lentils (about 7 ounces), rinsed, drained

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8 cups (or more) canned low-salt chicken broth

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1 ounce dried porcini mushrooms, broken into 1/2-inch pieces

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1/8 teaspoon ground cloves

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