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

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.

Source: EatingWell.com, January 2018


Recipe Summary

45 mins
45 mins


Mushroom-Walnut Topping


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.

  • 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.


To make ahead: Prepare throuugh Step 4 and refrigerate for up to 2 days.

Nutrition Facts

2 cups
534 calories; protein 13.1g; carbohydrates 23g; dietary fiber 7.2g; sugars 7.1g; fat 45.7g; saturated fat 4.6g; vitamin a iu 141IU; vitamin c 5.8mg; folate 98.4mcg; calcium 99mg; iron 2.8mg; magnesium 124.4mg; potassium 927.7mg; sodium 409.5mg; thiamin 0.3mg.

10 fat, 3 vegetable