SIP Lentil Soup base

4TB butter, 1TB Oil, 1 onion, diced brunoise, 1 carrot, divced brunoise, 4 stalk celery wash and diced brunoise, 3 garlic mince, 1 1/2 cup green lentil, 1/2 bottle white wine, 28 cup light chicken or vegetables stock, After all vegetables are brunoise, sweat vegetables in the butter and oil. Once vegetables are soft, no color add white wine and reduced to sec. Add lentils and cook 5 minutes. Add stock and simmer for 2 hours until soft. Use parchment paper lid. Season with lots of salt and pepper as well as fresh butter, 1/2lb. Cool in ice bath. Served with wild rice, garlic aoili and crostini.