Mushroom And Lentil Soup With Foie Gras

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4 tablespoons butter

1/2 teaspoon minced garlic

1 cup chopped onion

8 ounces mushrooms, sliced

1/2 cup green lentils

2 quarts chicken stock

Salt and pepper to taste

3 ounces foie gras, cut into 1/4-

inch cubes

1 tablespoon minced chives

1 teaspoon white truffle oil

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