Separate shiitake mushroom stems from caps and set aside.

Separate stems from cultivated mushroom caps and set aside.

Cut shiitake caps in half.

Slice each half crosswise into thin slices.

Heat 4 tablespoons of butter in a kettle or casserole.

Add celery, carrot, leek, 2 tablespoons shallots, onion, and shiitake and cultivated mushroom stems to the kettle.

Cook, stirring, for about 5 minutes.

Sprinkle with flour and cook, stirring, for about 2 minutes.

Add chicken broth, bring to a boil, then add cream.

Simmer for about 20 minutes, stirring often from the bottom.

Put cultivated mushroom caps into a food processor or blender and sprinkle with lemon juice.

Blend thoroughly to create a puree.

Heat 2 tablespoons butter in a skillet and add the remaining 2 tablespoons shallots.

Cook briefly, stirring, and add the cultivated mushrooms.

Season with salt and pepper.

Cook, stirring often, over high heat, until mushrooms release their liquid and the liquid evaporates.

Set aside.

Line a bowl with a sieve.

Pour the mushroom and vegetable mixture into the sieve and press to extract as much liquid as possible.

Pour the strained soup into a clean kettle or casserole and add the cultivated mushroom puree.

Heat the remaining 3 tablespoons butter in a skillet and add the thinly sliced shiitake mushroom pieces.

Season with salt and pepper.

Cook, stirring often, for about 4 minutes and add the sprouted lentils.

Cook, tossing and stirring, for about 1 minute or until lentils are thoroughly heated.

Add the chopped parsley and stir to blend.

Add the lentil mixture to the simmering soup or spoon it onto individual portions of hot soup just before serving.

Garnish each serving with more chopped parsley.