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.
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.
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. I 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. To 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?
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 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
- 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.
- 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.
- 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.
- 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.
Want more soup ideas? Try these 15 healthy soup recipes.