Heat oil in pan over medium heat. Add onions and 4 cups mushrooms to pan, and saut? for 5 minutes or until softened. Add thyme and 1 cup broth to pan, and bring to boil. Reduce heat and simmer. Add remaining ? cup broth, uncooked mushrooms, almond or soy milk, walnuts, salt, and pepper to FourSide jar and secure lid. Select ?Batters.? Pour walnut mixture into pan. Allow soup to simmer for a few minutes for the soup to thicken and for the flavors to mingle. Serve and garnish with croutons.
Note: Try adding ? teaspoon sherry vinegar to lift the flavor
Walnuts give this quick-and-delicious vegan soup a creamy texture. Just one ounce of walnuts offers over 2.5 grams of heart-healthy omega-3 fatty acids. Toast the walnuts for added depth of flavor.
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|Serving Size: 1 recipe (1013g)|
|Recipe Makes: 1|
|Calories from Fat: 412 (59%)|
|Amt Per Serving||% DV|
|Total Fat 45.8g||61 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 13.1g|
|Polyunsanturated Fat 24.6g|
|Cholesterol 0mg||0 %|
|Sodium 1402.7mg||48 %|
|Potassium 1962.7mg||52 %|
|Total Carbohydrate 50.1g||15 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 39.4g|
|Protein 35.7g||51 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 698
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