Nothing beats a hearty lentil soup. the dried mushrooms add a real depth of flavour and, although they're expensive, you only need a small quantity.
*This recipe can be made ahead, then chilled or frozen. Thaw, if necessary, then reheat gently, adding a little water if too thick. *You could use red split lentils, but they tend to cook down to a purée, whereas the brown and green varieties hold their shape.