Creamy Walnut-Mushroom Soup with Thyme
Recipe from
Vegetarian Times
Mushroom soup in summer? Try this recipe and you'll be sold on the concept. Ground walnuts provide a creamy, filling soup base that complements the flavors of a marinated mushroom topping. We've called for easy-to-find cremini mushrooms, but feel free to make the recipe with wild mushroom varieties from the farmers' market.
Servings:
Serves 4
Ingredients
Topping
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10cremini mushrooms, sliced 1/8-inch thick (2 cups)see savings
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1 tablespoonBragg Liquid Aminossee savings
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2 teaspoonsfresh thyme leaves, plus more for garnishsee savings
Soup
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1 cupraw walnuts (4 ounces)see savings
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1/4 cupolive oilsee savings
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1clove garlic, minced (1 teaspoon)see savings
Directions
1.
To make Topping: Toss together all ingredients in bowl. Marinate 15 minutes, or up to 12 hours.
2.
To make Soup: Blend walnuts, oil, garlic, and 2 3/4 cups water in blender until creamy. Season with salt and pepper, if desired.
3.
Ladle Soup into bowls, and garnish each serving with Topping and thyme leaves.
Nutrition information
Calories 294, Total Fat 30 g, Saturated Fat 3 g, Sodium 168 mg, Carbohydrate 5 g, Fiber 2 g, Protein 5 g, Sugars 1 g
Percent Daily Values are based on a 2,000 calorie diet
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