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Truffled Cream of Mushroom Soup with Walnut Lentil Pate Crostini

cream of mushroom soup with walnut lentil pate crostini

  • Prep Time: 45 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

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


Scale

Ingredients

  • 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

Instructions

  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.

Nutrition

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

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