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    Home » Autumn/Fall

    Mushroom and Walnut Soup

    AU$1.21 | £0.37 per serve
    By Robyn | Published: Sep 28, 2021 | Modified: Oct 10, 2022

    TO THE RECIPE
    pin for mushroom and walnut soup showing a bowl of soup topped with sliced mushrooms

    Thick and creamy, this nourishing mushroom and walnut soup is made without any dairy. It’s super filling, and a steaming hot bowl of this soup will warm you from the inside out on a cold winters day.

    bowl of mushroom soup topped with mushrooms and fresh thyme on striped tea towel sprinkled with walnuts

    This healthy mushroom soup recipe is filling, comforting, and full of goodness. The walnuts make the soup thick and creamy without the need for flour or dairy, and it can easily be adapted to make it gluten free and vegan.

    Jump to:
    • Ingredients Notes and Substitutions
    • How to make this creamy mushroom walnut soup
    • FAQ
    • My Recipe Tips
    • Storage
    • Serving Ideas
    • Using up leftovers
    • More dairy free soup recipes
    • Mushroom and Walnut Soup

    Ingredients Notes and Substitutions

    • Mushrooms – I often use white cup mushrooms as they tend to be the cheapest, however you can also use swiss brown mushrooms, cremini mushrooms, or a combination.
    • Leek – this provides a mild onion flavour, but if you don’t have any leeks, you can make this soup with a small brown onion instead.
    • Walnuts – they provide the rich creamy texture that dairy would to this soup.
    • Stock – I like to use chicken or vegetable stock, or boiling water mixed with a stock cube works when you have no stock to hand.
    • Worcestershire sauce – this fermented English condiment with a unique flavour that adds a unami flavour to the soup. It is not suitable for vegetarians or vegans, and is not always gluten free. Substitute a small splash of soy sauce instead (being aware some stocks are salty), or leave out altogether.

    How to make this creamy mushroom walnut soup

    (Please note the full recipe, in detail, is written in the recipe card at the bottom of the post.)

    1. Cook the leek until soft.
    2. Add celery then add mushrooms and turn heat up to brown the mushrooms.
    3. Add the stock and Worcestershire sauce, if using.
    4. Add the walnuts and cook for 5 minutes.
    5. Blend until smooth.
    bowl of creamy mushroom soup with raw mushrooms and walnuts sprinkled around the surface

    FAQ

    Is Worcestershire sauce gluten free?

    Some brands of Worcester sauce are gluten free, but most are not. If in doubt, leave out the Worcester sauce.

    Can I make walnut soup ahead?

    Yes, you can make the soup and keep in the fridge up to 3 days, or freeze the soup for up to 2 months.

    My Recipe Tips

    • Brown the mushrooms – this adds extra flavour to the soup.
    • If you don’t have enough walnuts, you can make the soup with half walnuts and half almonds (roughly chop the almonds before adding to the soup to help them soften.)
    • For a tasty garnish: slice 2-3 mushrooms and fry until golden brown. Serve the soup topped with a couple of slices of mushroom.

    Storage

    • Fridge: keep in the fridge for up to 3 days.
    • Freezer: This soup will keep in the freezer for up to 2 months. Cool completely and then freeze in containers or portion out into ziplock bags for quicker defrosting. Defrost in the fridge overnight.

    Serving Ideas

    This soup is pretty filling, so I often serve it with a few oatcakes or sprinkled with homemade croutons, but if you wanted something extra on the side, it would go well with:

    • Pomegranate rocket salad
    • Air fryer garlic bread
    • Vegetarian sausage rolls

    Using up leftovers

    • Leek – as well as the vegetarian sausage rolls above, these baby and toddler friendly leek and ricotta muffins also use half a leek. You can also cook the leek, freeze it, and then quickly defrost and add to another soup or sauce.
    • Mushrooms – these crispy baked mushrooms are one of my favourite ways of using up mushrooms! As are these Spanish garlic mushrooms, which take minutes to make.
    • Walnuts – try them in a salad or pesto

    More dairy free soup recipes

    • Pumpkin Carrot Soup
    • Vegan Pumpkin Soup with Peanut Butter
    • Easy Roast Pumpkin Soup
    • Peanut Miso Noodle Soup
    blue bowl of mushroom soup topped with cooked mushroom slices next to plate of oatcakes

    This recipe was originally published June 2018 but has since been updated with new images and more information to help you make the best dairy free mushroom soup. The recipe remains the same.

    Mushroom and Walnut Soup

    Author: Robyn

    Thick and creamy, this nourishing mushroom and walnut soup is made without any dairy. It's super filling, and a steaming hot bowl of this soup will warm you from the inside out on a cold winters day.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Course appetiser, Lunch, Salads & Light Meals
    Cuisine Australian, British
    Servings 4 People
    Calories 136 kcal

    Ingredients
      

    • 1 tablespoon olive oil ($0.16 / £0.08)
    • ½ leek, finely sliced ($1.45 / £0.25)
    • 2 sticks celery, finely diced ($0.80 / £0.17)
    • 150g (5.2oz) small mushrooms, sliced ($1.30 / £0.45)
    • 750ml (3c) stock, or water with a stock cube ($0.17 / £0.05)
    • 50g (½c) walnuts, roughly chopped ($0.90 / £0.44)
    • Generous pinch of black pepper ($0.02 / £0.01)
    • splash Worcester Sauce, optional ($0.01 / £0.01)
    • fresh thyme, to serve, optional –

    Instructions
     

    • In a medium saucepan, fry the leek in the oil until soft (this takes about 5 minutes).
    • Add the celery and mushrooms and cook for a couple of minutes before turning the heat up so mushrooms brown a little.
    • Add the stock (or water and stock cube), black pepper and Worcester sauce, if using, and simmer for 10 minutes.
    • Add the walnuts and cook for a further 5 minutes.
    • Blend until smooth, then serve.
    • Optional garnish: Slice an extra 5 mushrooms, fry in hot pan and place on top, with a few sprig of fresh thyme

    Notes

    Estimated costs: Australia $4.81. Per serve = $1.21
    UK £1.46. Per serve = £0.37
    America – I am yet to calculate the estimated ingredients costs to make this recipe in the US. If you would find it useful please contact me and I’ll get calculating 🙂 
    Mushrooms – I often use white cup mushrooms as they tend to be the cheapest, however you can also use swiss brown mushrooms, cremini mushrooms, or a combination.
    Leek – This provides a mild onion flavour, but if you don’t have any leeks, you can make this soup with a small brown onion instead.
    Walnuts – they provide the rich creamy texture that dairy would to this soup.
    Stock – I like to use chicken or vegetable stock, or boiling water mixed with a stock cube works when you have no stock to hand.
    Worcestershire sauce – this fermented English condiment with a unique flavour that adds a unami flavour to the soup. It is not suitable for vegetarians or vegans, and is not gluten free. Substitute a small splash of soy sauce instead (being aware some stocks are salty), or leave out altogether.
    Tips:
    • Brown the mushrooms – this adds extra flavour to the soup.
    • If you don’t have enough walnuts, you can make the soup with half walnuts and half almonds (roughly chop the almonds before adding to the soup to help them soften.)
    • For a tasty garnish: slice 2-3 mushrooms and fry until golden brown. Serve the soup topped with a couple of slices of mushroom.

    Nutrition

    Calories: 136kcalCarbohydrates: 7gProtein: 4gFat: 11gSaturated Fat: 1gSodium: 756mgPotassium: 209mgFiber: 2gSugar: 3gVitamin A: 597IUVitamin C: 2mgCalcium: 23mgIron: 1mg
    Keyword dairy free mushroom soup, dairy free recipe, walnut soup, walnuts

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

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    1. 25 Best Gluten and Dairy Free Soup Recipes - Calm Eats says:
      January 22, 2020 at 1:22 am

      […] Love mushrooms and walnuts? Then you’re going to love this soup. Check out this Delicious Mushroom and Walnut Soup from Mrs. Jones’s […]

      Reply
    2. Simple Soups to Warm Your Soul - It's Not Complicated Recipes says:
      March 22, 2019 at 4:24 pm

      […] Mushroom and Walnut Soup from Mrs Jones’ Kitchen […]

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    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

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