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.

Source: EatingWell Magazine, September/October 2017

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Recipe Summary

total:
50 mins
active:
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.

Tips

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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