nutritional information

Per 1-cup serving:

  • Calories: 294
  • Protein: 5 g
  • Total Fat: 30 g
  • Saturated Fat: 3 g
  • Carbohydrates: 5 g
  • Cholesterol: 0 mg
  • Sodium: 168 mg
  • Fiber: 2 g
  • Sugar: 1 g
Vegan Gluten-Free

Creamy Walnut-Mushroom Soup with Thyme

Creamy Walnut-Mushroom Soup with Thyme

Serves 4

30 minutes or fewer

Mushroom soup in summer? Try this recipe and you'll be sold on the concept. Ground walnuts provide a creamy, filling soup base that complements the flavors of a marinated mushroom topping. We've called for easy-to-find cremini mushrooms, but feel free to make the recipe with wild mushroom varieties from the farmers’ market.
Topping
  • 10 cremini mushrooms, sliced ⅛-inch thick (2 cups)
  • 1 Tbs. Bragg Liquid Aminos
  • 2 tsp. fresh thyme leaves, plus more for garnish
Soup
  • 1 cup raw walnuts (4 oz.)
  • ¼ cup olive oil
  • 1 clove garlic, minced (1 tsp.)

To make Topping:

1. Toss together all ingredients in bowl. Marinate 15 minutes, or up to 12 hours.

To make Soup:

2. Blend walnuts, oil, garlic, and 2 & 3/4 cups water in blender until creamy. Season with salt and pepper, if desired.

3. Ladle Soup into bowls, and garnish each serving with Topping and thyme leaves.

July 2009

you might also like



comments

I made this tonight for dinner. The walnuts never became creamy, so I added dried potatoes to the blender. Probably won't make this again anytime soon. It was ok, but didn't love it at all.

Jennifer J. - 2013-03-01 01:33:59

1 cup of walnuts has 840 calories and 80 grams of fat, 1/4 cup of olive oil has 480 calories. The recipe does not state how many servings but over 1300 calories not counting the mushrooms is a hefty soup.

sue - 2012-06-26 05:19:12

Will make. Nothing is as awesome as vegan soups. Well, maybe a flaxseed english muffin... ;)

janine kaczynski - 2012-06-26 02:13:51

sounds good

Chandra - 2010-05-26 15:27:03

i found this recipe inedible prepared as directed. it's like cold garlicky nut water. the walnuts do not become creamy enough as cashews do in this type of recipe. the "soup" was so thin and runny i added about 1/2 cup of chickpeas to thicken it a bit, then let it simmer on the stove for about 20 minutes. this helped tremendously, and i was able to eat it for dinner. the mushroom topping made it a little more interesting. husband still wouldn't touch it.

courtney - 2012-01-09 11:15:22