Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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.

EatingWell Magazine, September/October 2017; updated November 2022

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Recipe Summary

active:
50 mins
total:
50 mins
Servings:
4
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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.

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  • 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.

To make ahead

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

Nutrition Facts

2 cups
407 calories; protein 8.5g; carbohydrates 41g; dietary fiber 5.6g; sugars 6.4g; fat 22.8g; saturated fat 2.8g; vitamin a iu 609.1IU; vitamin c 13.3mg; folate 69.3mcg; calcium 68mg; iron 2.1mg; magnesium 76.9mg; potassium 1149.1mg; sodium 462.1mg.

1 1/2 starch, 3 veg, 4 1/2 fat

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