Mushroom And Walnut Soup Recipe

Name: Mushroom And Walnut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces open mushroom caps, chopped; 8 ounces small chestnut mushrooms, very thinly sliced; 2 ounces butter, plus a little for saute; 2 medium carrots, chopped; 2 celery ribs, chopped; 1 medium onion, sliced; 1 leek, sliced; 2 bay leaves; 1 teaspoon chopped fresh thyme; 1/2 teaspoon chopped fresh sage; 2 garlic cloves; 4 ounces ground walnuts; 3 fluid ounces single cream; 3 fluid ounces sherry wine; 1 teaspoon lemon juice; salt and pepper

Servings: persons

8 ounces open mushroom caps, chopped
8 ounces small chestnut mushrooms, very thinly sliced
2 ounces butter, plus a little for saute
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, sliced
1 leek, sliced
2 bay leaves
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh sage
2 garlic cloves
4 ounces ground walnuts
3 fluid ounces single cream
3 fluid ounces sherry wine
1 teaspoon lemon juice
salt and pepper

1
In a large saucepan melt butter add the open cap mushrooms, carrots, celery, onion, leek and hers and garlic, stir well over a gentle heat until eveything is coated with butter.
2
Add 4 pints of hot water.
3
Add some salt, then bring to a gentle simmer, keep on a low heat and let the soup simmer for 1 hour.
4
After that, place over a colander and strain the soup. Remove bay leaves.
5
Puree the vegetables with a little stock, then return this to the rest of the stock and whisk to a smooth consistency.
6
Return to the saucepan and re-heat.
7
Meanwhile saute the sliced chestnut mushrooms in a little butter for 5 minutes, add to the soup.
8
Stir in the walnuts, check seasoning and continue cooking gently for 10 minutes.
9
When you are ready to serve the soup, stir in the cream, sherry and lemon juice.
10
Serve piping hot.

679

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 8 ounces open mushroom caps, chopped, 8 ounces small chestnut mushrooms, very thinly sliced, 2 ounces butter, plus a little for saute, 2 medium carrots, chopped, and more.

Yes, Mushroom And Walnut Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mushroom And Walnut Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions