California Walnut and Mushroom Soup

Walnut Mushroom Soup
Total Time
25 Mins


This soup showcases California walnuts as a great ingredient to help thicken and add a depth of flavor without the use of dairy or gluten. Walnuts give this soup a rich, creamy consistency.

Total Time

Prep Time
10 Mins
Cook Time
15 Mins
Total Time
25 Mins


230 cal
Total Fat
19 g
Trans Fat
0 g
Polyunsaturated Fat
11.45 g
0 mg
480 mg
13 g
Dietary Fiber
3 g
7 g


1 tablespoon extra virgin olive oil

1 pound fresh mushrooms, sliced (crimini, shitake and white)

2/3 cup finely chopped shallots

14 ounces vegetable broth

1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme

1 cup California walnuts

1/2 cup water

Freshly cracked black pepper and Sea Salt to taste


  1. Heat oil in a 3 to 4 quart saucepan over medium-high heat. Add mushrooms and shallots and cook for 5 minutes or until softened, stirring several times.
  2. Add broth and herbs and bring to a boil. Reduce heat and simmer, covered, for 5 minutes.
  3. Place walnuts and water in food processor or blender. Whirl until walnuts are completely blended and smooth and paste like. Stir into mushroom mixture and season with sea salt and freshly cracked black pepper. Simmer over medium-low heat for 5 minutes or until slightly thickened, stirring frequently.
  4. Serve as is, or puree soup with an immersion blender or in a blender until smooth.  Garnish with a sprinkle of roasted California Walnut Gremolata, if desired.