Best Mushroom And Walnut Soup Recipes

Mushroom and Walnut Soup image

Provided by Tulip-Fairy

Categories Vegetable

Time 1h35m

Yield 8 serving(s)

Number Of Ingredients 16

8 ounces open mushroom caps, chopped
8 ounces small chestnut mushrooms, very thinly sliced
2 ounces butter, plus a little for saute
2 medium carrots, chopped
2 celery ribs, chopped
1 medium onion, sliced
1 leek, sliced
2 bay leaves
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh sage
2 garlic cloves
4 ounces ground walnuts
3 fluid ounces single cream
3 fluid ounces sherry wine
1 teaspoon lemon juice
salt and pepper

Steps:

In a large saucepan melt butter add the open cap mushrooms, carrots, celery, onion, leek and hers and garlic, stir well over a gentle heat until eveything is coated with butter.
Add 4 pints of hot water.
Add some salt, then bring to a gentle simmer, keep on a low heat and let the soup simmer for 1 hour.
After that, place over a colander and strain the soup. Remove bay leaves.
Puree the vegetables with a little stock, then return this to the rest of the stock and whisk to a smooth consistency.
Return to the saucepan and re-heat.
Meanwhile saute the sliced chestnut mushrooms in a little butter for 5 minutes, add to the soup.
Stir in the walnuts, check seasoning and continue cooking gently for 10 minutes.
When you are ready to serve the soup, stir in the cream, sherry and lemon juice.
Serve piping hot.

Nutrition Facts : Calories 246.4, Fat 17.5, SaturatedFat 5.9, Cholesterol 22.7, Sodium 72.5, Carbohydrate 10.8, Fiber 2.5, Sugar 3.7, Protein 4.9

Mushroom and Walnut Stuffing image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil, plus more for baking dish
2 large yellow onions, diced small
3 celery stalks, diced medium (about 2 cups)
Coarse salt and ground pepper
10 ounces cremini or button mushrooms, diced small
2 tablespoons fresh sage leaves, finely chopped
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup toasted walnuts, roughly chopped
1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups) and left uncovered overnight or toasted
1 to 1 1/2 cups low-sodium or homemade chicken or turkey broth
2 large eggs, lightly beaten

Steps:

In a large skillet, heat 1 tablespoon oil over medium-high. Add onions and celery; season with salt and pepper. Cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes; transfer to a large bowl. Add 1 tablespoon oil, mushrooms, and sage to skillet; season with salt and pepper and cook, stirring often, until mushrooms are browned, 5 minutes. Add wine and cook, stirring and scraping up any browned bits with a wooden spoon, until wine is almost evaporated. Transfer to bowl with vegetables; add walnuts, bread, and enough broth to moisten (stuffing should feel moist but not soggy). Season with salt and pepper and toss to combine.
Add eggs to bread mixture and toss well to combine. Reserve 4 cups stuffing for turkey. Spoon remaining stuffing into a lightly oiled 2-quart baking dish. (To store, cover and refrigerate, up to 1 day.) Preheat oven to 400 degrees, with rack in upper third. Bake, uncovered, until golden brown on top, 30 minutes.

Nutrition Facts : Calories 266 g, Fat 14 g, Fiber 2 g, Protein 8 g