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dairy free mushroom soup in bowl topped with sliced mushrooms and sprigs of thyme

Mushroom and Walnut Soup

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
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course appetiser, Lunch, Salads & Light Meals
Cuisine Australian, British
Servings 4 People
Calories 136 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • ½ leek finely sliced
  • 2 sticks celery finely diced
  • 150g (5.2oz) small mushrooms sliced
  • 750ml (3c) stock or water with a stock cube
  • 50g (½c) walnuts roughly chopped
  • black pepper
  • splash Worcester Sauce optional.
  • 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

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

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