There's no cream in this silky mushroom soup. Pureed potatoes give this vegan mushroom soup its creamy texture. Be sure to use Yukon Gold--russets don't provide quite the right texture.

Breana Killeen
Source: EatingWell Magazine, September/October 2017
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 3 tablespoons oil in a large pot over medium heat. Add shallots and celery; cook, stirring occasionally, until tender, about 3 minutes. Add 4 cups each shiitakes and baby bellas, sherry and garlic; cook, stirring occasionally, until the mushrooms are soft and the liquid has evaporated, about 5 minutes. Stir in potatoes and thyme; cook for 1 minute. Add broth and water. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.

    Advertisement
  • Meanwhile, coarsely chop the remaining 2 cups mushrooms. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the mushrooms and cook, stirring often, until soft, about 2 minutes. Add walnuts and salt. Cook, stirring occasionally, until hot, about 1 minute more.

  • Puree the soup with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Stir in vinegar and pepper.

  • Serve the soup topped with the mushroom-walnut mixture and chives.

Tips

To make ahead: Prepare soup (Steps 1 & 3) and topping (Step 2); refrigerate separately for up to 3 days.

Nutrition Facts

407 calories; protein 8.5g 17% DV; carbohydrates 41g 13% DV; exchange other carbs 2.5; dietary fiber 5.6g 23% DV; sugars 6.4g; fat 22.8g 35% DV; saturated fat 2.8g 14% DV; cholesterolmg; vitamin a iu 609.1IU 12% DV; vitamin c 13.3mg 22% DV; folate 69.3mcg 17% DV; calcium 68mg 7% DV; iron 2.1mg 12% DV; magnesium 76.9mg 28% DV; potassium 1149.1mg 32% DV; sodium 462.1mg 19% DV.

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/28/2017
Made with brown mushrooms and a dried porcini. Too tempted to wait to go shopping. I agree with Jordyn. Very good subtle and satisfying I ended up spiking it with tabasco. Read More
Rating: 5 stars
08/25/2017
Hello I made this for dinner last night and it was delicious! I really enjoyed it and so did my family. Thank you for sharing:) Read More