Mushroom and walnut soup
This delightful mushroom soup, enhanced with walnuts to thicken and enrich the flavour, is the perfect comfort food for the chilly season. A single bowl will leave you satisfied for hours.
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic
- 500 g mushrooms sliced
- 750 ml vegetable stock
- 2 sprigs thyme
- salt
- pepper
- 1 cup FreshLife Californian walnut pieces
- 1 cup water
To garnish
Instructions
- Heat oil in a large deep pot. Cook mushrooms, garlic and onions for 5 minutes until soft. Pour in the vegetable stock and add thyme. Cover and cook for 10 minutes.
- In a food processor, blitz together the water and walnuts until smooth. Add to the pot and let it simmer for 5-10 minutes.
- Blitz the soup until smooth. Season with salt and pepper.
- Garnish the soup with thyme and walnuts. Serve with crusty bread.
Notes
Tip: Use olive oil instead of butter to make daily-free, vegan, and gluten free soup.Â
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