You are here: Home » Recipes » Walnut “Cream” of Mushroom Soup Walnut “Cream” of Mushroom Soup Recipe by California Walnut Board 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. PrintEmail Ingredients 1 tablespoon olive oil1 pound fresh mushrooms (combination of crimini, shitake and button mushrooms, sliced)2/3 cup finely chopped shallots1 cup (14 ounces) regular strength chicken broth1 1/2 teaspoons chopped fresh thyme or ½ teaspoon dried1 cup California walnuts1/2 cup non-fat milk or plain soymilk -- Freshly cracked black pepper Instructions 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. Add broth and herbs. Bring to a boil. Reduce heat, cover and simmer 5 minutes. 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 Serve with freshly cracked black pepper.