Truffled Cream of Mushroom Soup with Walnut Lentil Pate

Truffled Cream of Mushroom Soup with Vegan Walnut Lentil Pate ~ A grown up version of a childhood comfort food favorite.

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

View the full recipe at Healthy Seasonal Recipes →