Preparation time : 5 minutes
Cooking time : 30 minutes
Dry mushrooms : 20 minutes
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.
- 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) .
- Reduce heat to medium, add flour and cook for another 2 minutes.
- Stirring constantly, slowly add hot broth and sherry and bring to a boil. Let simmer for 20 minutes and remove bay leaves.
- Remove from heat and using an immersion blender, pulse until mushrooms are nearly puréed or until desired consistency.
- Return to heat, bring to a boil and add thyme and cream. Stir to combine.
- Garnish with sautéed wild mushrooms and/or blue cheese, if desired, and serve.
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.
Collaboration : WWW.WALNUTINFO.COM
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