This creamy vegan mushroom soup is thickened with walnuts, which give the soup a creamy texture--no cream required! Add sautéed mushrooms and walnuts on top for garnish and a little crunch, and a scattering of fresh chives for even more flavor.

Katie Webster
Source: EatingWell.com, January 2018

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Recipe Summary

active:
45 mins
total:
45 mins
Servings:
4
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Ingredients

Soup
Mushroom-Walnut Topping

Directions

Instructions Checklist
  • To prepare soup: Heat 1 tablespoon oil in a large pot over medium-high heat. Add 4 cups shiitake mushrooms, 4 cups baby bella mushrooms, onion (or shallot), celery, garlic, thyme and 1/2 teaspoon salt and cook, stirring occasionally, until tender, 7 to 10 minutes. Add sherry; increase heat to high and simmer, stirring often, until the sherry has evaporated, 2 to 3 minutes.

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  • Add broth and bring to a simmer. Puree water and 1 1/2 cups walnuts in a blender until completely smooth, about 1 minute. Pour into the soup; return to a simmer. Reduce heat to medium-low and cook, stirring often, until the vegetables are very soft, about 5 minutes longer.

  • Meanwhile, prepare topping: Heat oil in a medium skillet over medium heat. Add 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 throuugh Step 4 and refrigerate for up to 2 days.

Nutrition Facts

534 calories; protein 13.1g 26% DV; carbohydrates 23g 7% DV; dietary fiber 7.2g 29% DV; sugars 7.1g; fat 45.7g 70% DV; saturated fat 4.6g 23% DV; vitamin a iu 141IU 3% DV; vitamin c 5.8mg 10% DV; folate 98.4mcg 25% DV; calcium 99mg 10% DV; iron 2.8mg 15% DV; magnesium 124.4mg 44% DV; potassium 927.7mg 26% DV; sodium 409.5mg 16% DV; thiamin 0.3mg 31% DV.
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Reviews (2)

Read More Reviews
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/12/2019
Looks delicious. Though I want to point out that most sherry (or other red wines) aren't vegan unless they specify they are. Without getting too far into it it has to do with the processing of the wine and how it's done. I learned this the hard way when I put in the effort of making a mushroom stroganoff for a vegan friendly potluck and tossed some sherry in last minute without thinking. Luckily the vegan participants were understanding and I realized my mistake in time to give them a heads up so they could pass on the dish! Read More
Rating: 5 stars
01/18/2018
I loved this soup and would never have guessed it was vegan! Creamy and delicious with awesome mushroom flavor. Read More
Rating: 4 stars
01/07/2020
Really good! I toasted the walnuts added more garlic thyme and salt than called for. Don't skip the toppings! They really added to the dish. Would make again. Read More
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