Walnut "Cream" of Mushroom Soup
Courtesy of Walnut Marketing Board
Serve With:
Servings: 4
Serve with a simple salad for a healthful, light meal. Prep Time: 5 Min. Cook Time: 20 Min. What you need:
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+ 1 Tbsp. olive oil
+ 1 lb. fresh mushrooms, sliced (button, crimini, shiitake or whatever your preferred mushrooms are) + 2/3 c. finely chopped shallots + 1 can (14 oz.) regular strength chicken broth + 1-1/2 tsp. chopped fresh thyme or 1/2 tsp. dried + 1 c. California walnuts + 1/2 c. non-fat milk or plain soymilk What to do:
1. Heat oil in a 3-4 qt. size saucepan over medium-high heat. Add mushrooms and shallots. Cook 5 min. or until softened, stirring several times.
2. Add broth and herbs. Bring to a boil. Reduce heat, cover and simmer 5 min. 3. Place walnuts and milk in food processor or blender. Whirl until walnuts are completely blended with milk and nearly smooth. 4. Stir into mushroom mixture. Simmer over medium-low heat stirring frequently until slightly thickened, about 5 min. Serve with freshly cracked black pepper. * Walnuts pureed with nonfat milk give this soup a thick, creamy consistency. |