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Walnut "Cream" of Mushroom Soup
Courtesy of Walnut Marketing Board
Serve With:
Serve with a simple salad for a healthful, light meal.
Servings: 4
Prep Time: 5 Min.
Cook Time: 20 Min.
What you need:
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+ 1 Tbsp. olive oil
+ 1 lb. fresh mushrooms, sliced (button, crimini, shiitake or whatever your preferred mushrooms are)
+ 2/3 c. finely chopped shallots
+ 1 can (14 oz.) regular strength chicken broth
+ 1-1/2 tsp. chopped fresh thyme or 1/2 tsp. dried
+ 1 c. California walnuts
+ 1/2 c. non-fat milk or plain soymilk
What to do:
1. Heat oil in a 3-4 qt. size saucepan over medium-high heat. Add mushrooms and shallots. Cook 5 min. or until softened, stirring several times.
2. Add broth and herbs. Bring to a boil. Reduce heat, cover and simmer 5 min.
3. Place walnuts and milk in food processor or blender. Whirl until walnuts are completely blended with milk and nearly smooth.
4. Stir into mushroom mixture. Simmer over medium-low heat stirring frequently until slightly thickened, about 5 min. Serve with freshly cracked black pepper.

* Walnuts pureed with nonfat milk give this soup a thick, creamy consistency.