Walnut “Cream” of Mushroom Soup

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


1tablespoon olive oil
1pound fresh mushrooms (combination of crimini, shitake and button mushrooms, sliced)
2/3cup finely chopped shallots
1cup (14 ounces) regular strength chicken broth
1 1/2teaspoons chopped fresh thyme or ½ teaspoon dried
1cup California walnuts
1/2cup 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. 

Nutritional Info *per serving

  • Calories 290
  • Glycemic Load 0
  • Fat 22g
  • Saturated Fat 1.5g
  • Polyunsaturated Fat 11g
  • Monounsaturated Fat 7g
  • Cholesterol 0mg
  • Sodium 45mg
  • Potassium 730mg
  • Carbohydrate 16g
  • Fiber 4g
  • Sugars 5g
  • Protein 12g
  • Trans Fat 0g
  • Vitamin A 6%
  • Vitamin C 4%
  • Calcium 8%
  • Iron 10%