You will need:
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 red wine.
Yield: 6 servings
Pair with Syrah from Tennessee Valley Winery
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