Lentil and Mushroom Soup with Truffle Oil 
Tennessee Recipes (Mar. - Apr. 2008)
1/4 cup unsalted Purity butter- 2 cloves garlic, minced
- 1 small yellow or white onion, chopped
- 3/4 pound (Monterey Mushrooms) cremini mushrooms, coarsely chopped
- 1 teaspoon kosher salt
- 6 cups chicken stock
- 1 cup Tennessee dry white wne
- 1 cup lentils
- 1/3 cup cooked chicken, coarsely chopped or torn
- 1 tablespoon chopped fresh chives
- 1 tablespoon truffle oil
In a large pot, melt butter over medium heat. Add garlic and onions. Cook, stirring occasionally until onions just begin to brown, around 7 minutes. Stir in mushrooms and salt. Increase heat to medium-high and cook 5 minutes more.
Add sotck, wine and lentils. Bring to a boil, then decrease heat to medium and cook until lentils are tender, around 35 minutes. Remove from heat. Using an immersion blender, puree the soup. Return to stove over medium flame to reheat briefly. Ladle into soup bowls. Garnish each serving with chicken, chives and a swirl of truffle oil. Serve immediately with a Tennessee Chardonnay. Yield: 6 servings.
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