Wild Mushroom and California Walnut Soup
- Yield 6 servings
- Prep 20 mins
- Cook 30 mins
This rich and luscious dish is an enticing change from the traditional mushroom soup.
Porcini mushrooms and ground California walnuts offer an earthy contrast to the mild broth. For a satisfying meal, serve with crusty French bread and a garden salad.
- 2 tablespoons butter
- 1 1/2 pounds wild and white mushrooms, sliced
- 2 ounces dried porcini mushrooms, reconstituted (see instructions below)
- 1 cup ground California walnuts
- 1/2 -- onion, diced
- 2 cloves garlic, minced
- 2 -- celery stalks, diced
- 2 -- bay leaves
- 1/4 cup flour
- 6 cups hot chicken or vegetable broth
- 1/3 cup sherry
- 2 tablespoons fresh thyme
- 1 cup whipping cream
- 3/4 teaspoon salt
- 3/8 teaspoon pepper
- -- Sautéed mushrooms and/or blue cheese for garnish
- In a large, heavy-bottomed stock pot on high heat, melt butter. Add mushrooms, walnuts, onion, garlic, celery and bay leaves and sauté until lightly browned (about 5 to 10 minutes). Reduce heat to medium, add flour and cook for another 2 minutes. Stirring constantly, slowly add hot broth and sherry and bring to a boil
- Let simmer for 20 minutes and remove bay leaves.
- Remove from heat and using an immersion blender, pulse until mushrooms are nearly puréed or until desired consistency.
- Return to heat, bring to a boil and add thyme and cream. Stir to combine. Garnish with sautéed wild mushrooms and/or blue cheese, if desired, and serve.
To reconstitute the dried porcini mushrooms: Follow the directions on the package. Or, combine porcini and 1-1/2 cups (625 mL) boiling water in medium bowl. Let stand until porcini soften, about 15 to 20 minutes. Remove porcini from water and chop coarsely.