Creamy Mushroom Soup

August 26, 2017


-4 tablespoons extra-virgin olive oil, divided
-1 cup diced shallots
-½ cup diced celery
-5 cups sliced shiitake mushroom caps (about 10 ounces), divided
-5 cups sliced baby bella mushrooms (about 10 ounces), divided
-½ cup dry sherry
-3 cloves garlic, minced
-4 cups diced peeled Yukon Gold potatoes (about 1 pound)
-½ teaspoon dried thyme
-3 cups “no-chicken broth” or mushroom broth
-1 cup water
-½ cup walnuts, finely chopped
-Pinch of salt
-2 teaspoons sherry vinegar
-½ teaspoon ground pepper
-2 tablespoons sliced fresh chives


  • Heat 3 tablespoons oil in a large pot over medium heat. Add shallots and celery; cook, stirring occasionally, until tender, about 3 minutes. Add 4 cups each shiitakes and baby bellas, sherry and garlic; cook, stirring occasionally, until the mushrooms are soft and the liquid has evaporated, about 5 minutes. Stir in potatoes and thyme; cook for 1 minute. Add broth and water. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.
  • Meanwhile, coarsely chop the remaining 2 cups mushrooms. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the mushrooms and cook, stirring often, until soft, about 2 minutes. Add walnuts and salt. Cook, stirring occasionally, until hot, about 1 minute more.
  • Puree the soup with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Stir in vinegar and pepper.
  • Serve the soup topped with the mushroom-walnut mixture and chives.

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