cream of mushroom soup with walnut lentil pate crostini

March 25, 2014  |  Soups and Salads
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Truffled Cream of Mushroom Soup with Walnut Lentil Pate Crostini

Cream of mushroom soup is one of those entities that will always bring me back to my childhood. My mom always kept a can or two in the pantry because she knew it was my favorite. When I was younger she’d heat it up, pour it into a bowl and then float a pat of butter on top. Healthy seasonal? Not really. But it was so delicious. Cream of Mushroom Soup Recipe with Truffle oil and chives

When I got older I could make it for myself on evenings she was out and my sister and I were left to fend for ourselves. I would grab a handful of crackers to nibble along side of it, and that was dinner. Simple warm and creamy. To this day it hits the comfort food nail spot on the head for me.

Cream of Mushroom Soup with Truffle and Chives Served with Walnut Lentil Pate Crostini

This is my completely grown-up version of that. It is made from scratch because that’s how I roll these days. Instead of a pat of butter, this has a drizzle of heady truffle oil drizzled on top. Vegan Walnut Lentil Pate CrostiniI also made this walnut lentil pate to go with crostini on the side to make it a complete vegetarian meal.

Don’t let the name fool you I know it sounds really fancy. But I assure you this recipe is not really challenging to make. The pate comes together very quickly (and is great all on its own or served as a vegan appetizer.) The soup itself is also a total breeze. Truffled Cream of Mushroom Soup with Wlanut Lentil Pate CrostiniTo make the soup, just saute the vegetables in the soup pot with a touch of butter. I added in sherry, since that gives the soup an immediate comfort food taste. Once that is reduced au sec, sprinkle in some flour and stir. The flour thickens the soup and will keep the milk from breaking when it is heated. Then once it comes together and simmers and thickens, just throw in some fresh chives, ladle into bowls and top with a swirl of truffle oil. See? Not fancy in preparation, only in name.

Question: What comfort food brings you back to your childhood?

cream of mushroom soup with walnut lentil pate crostini

Prep Time: 45 minutes

Total Time: 45 minutes

Yield: 4 servings

Serving Size: 1 ¾ cup soup and 3 crostini with ¼ cup pate

cream of mushroom soup with walnut lentil pate crostini

Cream of Mushroom Soup with a drizzle of truffle oil served with toasted baguette crostini topped with vegetarian pate made from lentils and walnuts.


  • 3 cloves garlic, divided
  • 1 ½ teaspoon kosher salt, divided
  • ¾ cup canned lentils, drained
  • ½ cup toasted walnuts
  • 1/3 cup chopped chives, divided
  • 2 tablespoons truffle oil, divided
  • 1 teaspoon sherry vinegar
  • ½ teaspoon freshly ground pepper, divided
  • 1 tablespoon unsalted butter
  • 1 large onion, diced
  • 4 cups sliced mushrooms, any variety or mixed
  • ½ teaspoon dry thyme
  • ¼ cup dry sherry
  • ½ teaspoon chopped fresh rosemary
  • ¼ cup all-purpose flour
  • 4 cups vegetable broth, such as Imagine no chicken
  • 2 cups low-fat milk
  • 12 slices baguette, preferably whole-grain, toasted


  1. Mince ½ clove garlic. Sprinkle with ½ teaspoon salt and mash into a paste with the side of a chefs knife. Transfer the paste to a food processor or mini-prep and add lentils, walnuts, 1 tablespoon chives, 2 teaspoons truffle oil, vinegar, 1 tablespoon chives and process to combine.
  2. Finely chop the remaining 2 ½ cloves garlic. Melt butter in a large heavy-bottomed soup pot over medium-high heat. Add onion and the remaining garlic and cook, stirring until starting to brown and soften, 4 to 6 minutes. Add mushrooms, thyme and the remaining 1 teaspoon salt and the remaining 1/4 teaspoon pepper, and cook stirring often, until the mushrooms have released their juices and the juices have evaporated, 5 to 7 minutes. Add sherry and rosemary, bring to a simmer and let sherry evaporate until almost completely dry, 30 seconds to 2 minutes.
  3. Sprinkle flour over the vegetable mixture and stir to coat. Add broth, increase heat to high and bring to a simmer, stirring often. Add milk and return to a simmer, stirring often. Remove from the heat, stir in chives.
  4. Ladle soup into bowls. Drizzle the remaining 4 teaspoons truffle oil over the soup, dividing evenly. Spread the lentil walnut pate over the baguette and serve with the soup.
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Want more soup ideas? Try these 15 healthy soup recipes.

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  1. this is one of the most unique sounding pates I’ve ever heard of! beautiful pictures 🙂

  2. Cream mushroom soup is definitely one of my favorite comfort food, although the first time I had it was at Pizza Hut. Your version looks a bit luxury, but luckily I have some truffle oil at home. Normally I don’t add lentils into the soup though. Just love the pure creaminess!
    Great shot too! +1ed and pinned. 🙂
    Maggie recently posted…Broccoli Bacon Stir-FryMy Profile

    • Wow! Ha ha 🙂 I haven’t been to Pizza Hut since ohhh, maybe 1992. I think I left with a stomach ache. Glad you have had Cream of Mushroom Soup (and enjoyed it) again because I can only imagine your first taste. Enjoy this one too! Thanks for coming by Maggie. Clicking through to check out your blog too.
      Katie recently posted…gluten free coconut granola {and a giveaway}My Profile

  3. I am in love with this soup, Katie!
    Carolyn recently posted…Peanut Butter & Chocolate Scones – Low Carb and Gluten-FreeMy Profile

  4. Katie, these pictures are blowing my mind! The styling, the color, and the incredible looking food! I want to eat it all for breakfast rightthissecond.
    Ari recently posted…Bacon Cheeseburger SaladMy Profile

  5. I’m sitting at my desk drooling over my keyboard! This soup looks so delicious, and the lentil walnut pate? Perfect! I can’t wait to make this for dinner very soon.
    Not sure if I’m going to share with anyone though…
    Amy recently posted…Thoroughly Nourished Finds – Byron BayMy Profile

  6. Some of my favorite ingredients – both the soup & the pate sound amazing! Gorgeous pix! Thanks – Patricia
    Patricia recently posted…Think spring flavors with creamy Caprese spaghettiMy Profile

  7. Hi Katie, thanks for sharing this delightful vegie soup and crostini. I would love to prepare this for my vegetarian daughter-in-law!
    Two queries though: what type of Lentils did you use because we use yellow, green, orange red black oh so many varieties in Indian cooking!! Usually in dried form, to be soaked and then cooked. Maybe you could just put up a photo for me please, if its possible. I would be very grateful.
    Also Truffle is not available in my country, is there any substitute or can I omit it altogether?
    Thanks once again and have a great day,
    Mrs Singh, Malaysia

    • The lentils I used were canned brown lentils. I think that canned work better than dry and boiled because they are softer and the skin is more tender when pureed. If you want to use a dry variety use brown for the smoothest result. I think red would be too wet and green to tough. If you can’t find truffle oil, home-made roasted garlic oil would be a great substitute. I can’t post links in the comments, but if you go to my “in print” page scroll down to the piece I did for EatingWell in 2005 called “Oil Poached Garlic” for full information on how to make that. It is a great technique and you can use the oil and puree in lots of recipes. Hope that helps and that your daughter in law enjoys the soup!
      Katie recently posted…marinated mushroom and fiddlehead salad with swiss cheeseMy Profile

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