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Creamy Walnut-Mushroom Soup with Thyme

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…

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.

Servings
4

Ingredients

Topping

  • 10 cremini mushrooms, sliced 1/8-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.)
  • 1/4 cup olive oil
  • 1 clove garlic, minced (1 tsp.)

Preparation

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.

Nutrition Information

  • Calories 294
  • Carbohydrate Content 5 g
  • Cholesterol Content 0 mg
  • Fat Content 30 g
  • Fiber Content 2 g
  • Protein Content 5 g
  • Saturated Fat Content 3 g
  • Sodium Content 168 mg
  • Sugar Content 1 g