Wild Mushroom and California Walnut Soup Recipe
Wild Mushroom and California Walnut Soup
Total time: 30 to 60 minutes

Preparation time : 5 minutes
Cooking time : 30 minutes
Dry mushrooms : 20 minutes

Difficulty: Easy
Chef's Note

This rich and luscious dish is an enticing change from the traditional mushroom soup. Porcini mushrooms and ground California walnuts offer an earthy contrast to the mild broth. For a satisfying meal, serve with crusty French bread and a garden salad.

For a subtle, smokey flavour
Use 3 to 4 strips of bacon in place of butter.

Make soup ahead of time; refrigerate in airtight container for up to 3 days or freeze for up to 1 month.

To reconstitute the dried porcini mushrooms
Follow the directions on the package. Or, combine porcini and 1-1/2 cups (625 mL) boiling water in medium bowl. Let stand until porcini soften, about 15 to 20 minutes. Remove porcini from water and chop coarsely.

For 6 servings

- 2 tbsp butter
- 750 g / 1-1/2 lbs wild and white mushrooms, sliced
- 60 g / 2 oz dried porcini mushrooms, reconstituted (see instructions below)
- 250 ml / 1 cup ground California walnuts
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 bay leaves
- 60 ml / 1/4 cup flour
- 1,5 L / 6 cups hot chicken or vegetable broth
- 80 ml / 1/3 cup sherry
- 2 tbsp fresh thyme
- 250 ml / 1 cup whipping cream
- Salt and pepper to taste

- Sautéed mushrooms and/or blue cheese
  1. In a large, heavy-bottomed stock pot on high heat, melt butter. Add mushrooms, walnuts, onion, garlic, celery and bay leaves and sauté until lightly browned - about 5 to 10 minutes) .
  2. Reduce heat to medium, add flour and cook for another 2 minutes.
  3. Stirring constantly, slowly add hot broth and sherry and bring to a boil. Let simmer for 20 minutes and remove bay leaves.
  4. Remove from heat and using an immersion blender, pulse until mushrooms are nearly puréed or until desired consistency.
  5. Return to heat, bring to a boil and add thyme and cream. Stir to combine.
  6. Garnish with sautéed wild mushrooms and/or blue cheese, if desired, and serve.
Nutrition facts

PER SERVING: about 376 cal, 12 g pro, 27 g fat (12 g sat. fat), 22 g carb, 6 g fibre, 61 mg chol, 1188 mg sodium. %RDI: 6% calcium, 25% iron, 20% vit A, 7% vit C.

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Collaboration : WWW.WALNUTINFO.COM

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