cream of mushroom soup with walnut lentil pate crostini

INGREDIENTS

3 cloves

garlic, divided

1 1/2 tsp

kosher salt, divided

3/4 cup

canned lentils, drained

1/2 cup

toasted walnuts

1/3 cup

chopped chives, divided

2 tbsp

truffle oil, divided

1 tsp

sherry vinegar

1/2 tsp

freshly ground pepper, divided

1 tbsp

unsalted butter

large onion, diced

4 cups

sliced mushrooms, any variety or mixed

1/2 tsp

dry thyme

1/4 cup

dry sherry

1/2 tsp

chopped fresh rosemary

1/4 cup

all-purpose flour

4 cups

vegetable broth, such as Imagine no chicken

2 cups

low-fat milk

slices baguette, preferably whole-grain, toasted