This is a comforting and creamy dairy free mushroom soup. It’s a thick soup, the kind I love, and a meal in itself. Its quick to prepare and cook – the trickiest part is chopping the mushrooms. It can be made a day or two ahead and kept in the fridge, or frozen. I would not recommend it for children under the age of 5 unless you put it through a sieve first, as even with the best will in the world, a few stray nuts always go unblended.
Mushroom and Walnut Soup
Ingredients
1 dsp olive oil
½ leek, finely sliced
2 sticks celery finely diced
150g small mushrooms, sliced
750ml stock or water plus a stock cube
Generous pinch of black pepper
½ c walnuts, roughly chopped
splash Worcester Sauce - optional
Method
In a medium saucepan, fry the leek in the oil until soft. 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 and serve.
Optional garnish: Slice an extra 5 mushrooms, fry in hot pan and place on top, with a few roughly chopped walnuts.
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