1 Tbsp. olive oil 1 lb. fresh mushrooms, sliced (button, crimini, shiitake or whatever your preferred mushrooms are) 2/3 c. finely chopped shallots 1 can (14 oz.) regular strength chicken broth 1-1/2 tsp. chopped fresh thyme or 1/2 tsp. dried 1 c. California walnuts 1/2 c. non-fat milk or plain soymilk
What to do:
1. Heat oil in a 3-4 qt. size saucepan over medium-high heat. Add mushrooms and shallots. Cook 5 min. or until softened, stirring several times. 2. Add broth and herbs. Bring to a boil. Reduce heat, cover and simmer 5 min. 3. Place walnuts and milk in food processor or blender. Whirl until walnuts are completely blended with milk and nearly smooth. 4. Stir into mushroom mixture. Simmer over medium-low heat stirring frequently until slightly thickened, about 5 min. Serve with freshly cracked black pepper.
* Walnuts pureed with nonfat milk give this soup a thick, creamy consistency.
Serve with:
Serve with a simple salad for a healthful, light meal.
