Wild Mushroom and California Walnut Soup

  • Yield: 6 servings
  • Prep: 20 mins
  • Cook: 30 mins

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

2tablespoons butter
1 1/2pounds wild and white mushrooms, sliced
2ounces dried porcini mushrooms, reconstituted (see instructions below)
1cup ground California walnuts
1/2-- onion, diced
2cloves garlic, minced
2-- celery stalks, diced
2-- bay leaves
1/4cup flour
6cups hot chicken or vegetable broth
1/3cup sherry
2tablespoons fresh thyme
1cup whipping cream
3/4teaspoon salt
3/8teaspoon pepper
-- Sautéed mushrooms and/or blue cheese for garnish

Instructions

  1. 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
  2. Let simmer for 20 minutes and remove bay leaves.
  3. Remove from heat and using an immersion blender, pulse until mushrooms are nearly puréed or until desired consistency.
  4. 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.

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