Mumbai: Looking for a soup filled with a whole lot of goodness, nutrition, and flavour? this easy and quick recipe for walnut and mushroom soup is perfect for rainy evenings. This soup is so rich in flavours that you’d think it would take hours to cook, but, no, it is as easy as it gets, with a handful of ingredients and minimum time.
Ingredients
- 1 tbsp extra virgin olive oil
- 450 g fresh mushrooms, sliced
- 2/3 cup finely chopped shallots
- 430 g vegetable broth
- 1½ tsp chopped fresh thyme or ½ tsp dried thyme
- 1 cup walnuts
- ½ cup water
- Freshly-cracked black pepper, to taste
- Sea salt, to taste
Method
- Heat the oil in a saucepan over a medium-high flame.
- Add the mushrooms and shallots, and cook for five minutes until softened, stirring several times.
- Add the broth and thyme, and bring to a boil. Reduce the flame, and simmer, covered, for five minutes.
- Place the walnuts and water in a food processor or blender. Whirl until the walnuts are completely blended and smooth and paste-like.
- Stir into the mushroom mixture, and season with sea salt and freshly-cracked black pepper. Simmer over a medium-low flame for five minutes until slightly thickened, stirring frequently.
- Serve as is, or puree soup with an immersion blender or in a blender until smooth.
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