There’s no cream in this silky mushroom soup.
Pureed potatoes give this vegan mushroom soup its creamy texture.
Be sure to use Yukon Goldrussets don’t provide quite the right texture.
Add shallots and celery; cook, stirring occasionally, until tender, about 3 minutes.
Stir in potatoes and thyme; cook for 1 minute.
Add broth and water.
Bring to a boil.
Meanwhile, coarsely chop the remaining 2 cups mushrooms.
Heat the remaining 1 tablespoon oil in a medium skillet over medium heat.
Add the mushrooms and cook, stirring often, until soft, about 2 minutes.
Add walnuts and salt.
Cook, stirring occasionally, until hot, about 1 minute more.
(Use caution when blending hot liquids.)
Stir in vinegar and pepper.
Serve the soup topped with the mushroom-walnut mixture and chives.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
