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Walnut

Walnut "Cream" of Mushroom Soup

Courtesy of Walnut Marketing Board 4 Servings • 5 Min. Prep Time • 20 Min. Cook Time • Serve with a simple salad for a healthful, light meal.
Ingredients
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

Directions:

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.

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