You are here: Home » Recipes » Wild Mushroom and California Walnut Soup Wild Mushroom and California Walnut Soup Recipe by California Walnut Board Yield 6 servings Prep 20 mins Cook 30 mins This rich and luscious dish is an enticing change from the traditional mushroom soup. PrintEmail 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. Ingredients 2 tablespoons butter1 1/2 pounds wild and white mushrooms, sliced2 ounces dried porcini mushrooms, reconstituted (see instructions below)1 cup ground California walnuts1/2 -- onion, diced2 cloves garlic, minced2 -- celery stalks, diced2 -- bay leaves1/4 cup flour6 cups hot chicken or vegetable broth1/3 cup sherry2 tablespoons fresh thyme1 cup whipping cream3/4 teaspoon salt3/8 teaspoon pepper -- Sautéed mushrooms and/or blue cheese for garnish Instructions 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.