10 cups chopped brown mushrooms (or a mixture of button and brown)
1 Tbsp fresh thyme, chopped (only the leaves, discard the tough stalks)
⅓ cup chopped walnuts
Salt and pepper
4 cups vegetable stock
To serve
4 Tbsp toasted walnuts
Pinch of salt
1 tsp chopped fresh thyme
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onions, garlic, mushrooms, thyme, walnuts, salt and pepper and stir as the veggies soften
3
Add the stock, cover and simmer for about 30 minutes
4
Use an immersion blender to blend the soup until totally smooth
5
Toast the walnuts, salt and thyme together in a dry pan (no oil) until golden and fragrant
6
Before serving, scatter the toasted walnuts over each bowl of soup
Nutrition Facts
4 servings
Serving size
Amount per serving
Calories202
% Daily Value *
Total Fat15.6g20%
Total Carbohydrate12.4g5%
Protein7.4g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
3 Tbsp olive oil
½ onion, peeled and roughly chopped
5 garlic cloves, roughly chopped
10 cups chopped brown mushrooms (or a mixture of button and brown)
1 Tbsp fresh thyme, chopped (only the leaves, discard the tough stalks)
⅓ cup chopped walnuts
Salt and pepper
4 cups vegetable stock
To serve
4 Tbsp toasted walnuts
Pinch of salt
1 tsp chopped fresh thyme
Directions
1
Add the olive oil to a large saucepan or stock pot over a medium heat
2
Add the onions, garlic, mushrooms, thyme, walnuts, salt and pepper and stir as the veggies soften
3
Add the stock, cover and simmer for about 30 minutes
4
Use an immersion blender to blend the soup until totally smooth
5
Toast the walnuts, salt and thyme together in a dry pan (no oil) until golden and fragrant
6
Before serving, scatter the toasted walnuts over each bowl of soup
