Walnut “Cream” of Mushroom Soup

  • Yield 4 servings
  • Prep 5 mins
  • Cook 15 mins

Walnuts pureed with nonfat milk give this soup a thick, creamy consistency. Serve with a simple salad for a healthful, light meal.


1 tablespoon olive oil
1 pound fresh mushrooms (combination of crimini, shitake and button mushrooms, sliced)
2/3 cup finely chopped shallots
1 cup (14 ounces) regular strength chicken broth
1 1/2 teaspoons chopped fresh thyme or ½ teaspoon dried
1 cup California walnuts
1/2 cup non-fat milk or plain soymilk
-- Freshly cracked black pepper


  1. Heat oil in a 3-4 quart size saucepan over medium-high heat. Add mushrooms and shallots. Cook 5 minutes or until softened, stirring several times.
  2. Add broth and herbs. Bring to a boil. Reduce heat, cover and simmer 5 minutes.
  3. Place walnuts and milk in food processor or blender. Whirl until walnuts are completely blended with milk and nearly smooth. Stir into mushroom mixture. Simmer over medium-low heat stirring frequently until slightly thickened, about 5 minutes
  4. Serve with freshly cracked black pepper. 



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