Categories: Soup

Ingredients

• 4 tbsp. olive oil, divided
• 1 cup diced shallots
• 1/2 cup diced celery
• 5 cups sliced shiitake mushroom caps, divided
• 5 cups sliced baby bella mushrooms, divided
• 1/2 cup dry sherry
• 3 garlic cloves, minced
• 4 cups diced peeled Yukon Gold potatoes
• 1/2 tsp dried thyme
• 3 cups "no-chicken broth" or mushroom broth
• 1 cup water
• 1/2 cup walnuts, finely chopped
• Pinch of salt
• 2 tsp sherry vinegar
• 1/2 tsp ground pepper
• 2 tbsp. sliced fresh chives

Directions

1. Heat 3 tbsp. oil in a large pot over medium heat. Add shallots and celery; cook, stirring occasionally, until tender, about 3 minutes. Add 4 cups each shiitakes and baby bellas, sherry and garlic; cook, stirring occasionally, until the mushrooms are soft and the liquid has evaporated, about 5 minutes. Stir in potatoes and thyme; cook for 1 minute. Add broth and water. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.

2. Meanwhile, coarsely chop the remaining 2 cups mushrooms. Heat the remaining 1 tbsp. 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.

3. Puree the soup with an immersion blender until very smooth. Stir in vinegar and pepper.

4. Serve the soup topping with the mushroom-walnut mixture and chives.

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