Shittake Mushroom and Red Lentil Soup with Red Wine

Right around when my second son was born, the Sierra Club magazine ran a recipe that sounded delicious: red lentils cooked with "fire-roasted" tomatoes, wild rice, a bunch of shittake mushrooms, and red wine, cooked until creamy and full of flavor: .

The problems with the original recipe were small but numerous, including how it made way more than indicated, and overflowed my cooker!

But the taste was _fantastic_, so I just re-jiggered things and generally don't use a pressure cooker when I make it. Leftovers are delicious when re-heated and served with a crispy fried egg.

2 1/2 cups dried shiitake mushrooms, torn into pieces
~7 cups chicken broth
2 large sweet onions (shredded or diced)
5 carrots (4 shredded, 1 sliced)
3 celery ribs, sliced
3 T. fat (refined coconut oil, olive oil, tallow, etc.)
1 28-oz can fire-roasted tomatoes, diced
2 tablespoons garlic powder
1/4 cup uncooked wild rice (optional)
1/2 cup uncooked white rice
3/4 cup dried lentils, washed (and soaked overnight, if you like, although they cook more evenly when they're not soaked, which makes no sense but seems true!)
3/4 cup red wine
Salt and pepper to taste (lots!)

Heat the broth to boiling, turn off the flame, and soak the shittake mushrooms in the hot broth while you begin the rest of the recipe.

In a large soup pot, saute the onions, carrots, and celery in the fat. Once the onions are translucent and the vegetables are getting soft, add the rest of the ingredients, including the soaking shittake mushrooms and all their broth.

Bring the pot to a boil, and immediately turn down the heat. Simmer, covered (and stirring occasionally) until everything is perfectly done. Season with lots of salt and pepper, to taste.