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

Mushroom and Walnut Soup

Yield: 3-4

Category: Plant Based | Vegetarian, Soups, Salads & Light Meals, Under 30 Minutes


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


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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