This mushroom cream soup with walnuts and caramelized onions is one of the tastiest mushroom soups I’ve ever tasted. The walnuts and the mushrooms complement each other in order to create a strong yet delicate nutty flavour, enhanced by the onions that give an extra bit of sweetness.
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preparation time
waiting time 
makes 4 portions
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[ingredients title=”For the soup”]
- 2 tbsp walnut oil
- 5 garlic cloves, chopped
- 1 tbsp rosemary (preferably fresh), chopped
- 1 tsp freshly ground black pepper
- 1kg mixed mushrooms, halved
- 1 parsnip, sliced
- 1 yellow onion, sliced
- 1 carrot, sliced
- 1 heaped tsp freshly ground nutmeg
- 3 tbsp white wine
- 150g single cream
- 1l water
- 4 tbsp walnuts
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[ingredients title=”For the caramelized onions”]
- 1 red onion, sliced
- 1 tbsp walnut oil
- 3 tbsp muscovado sugar
- 1/2 tsp balsamic vinegar
- 2 tbsp brandy (optional)
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[directions title=”Directions”]
- In order to get everything done in the most efficient way, start by preparing the soup. Start by heating the oil in the pot you will be using for the soup. Quickly fry the garlic, rosemary and black pepper to get the flavours out.
- Add the mushrooms and the wine and sauté them for a couple of minutes, until they get darker in colour.
- Add the yellow onion, carrot and parsnip together with the nutmeg. Top everything up with about 1, 1.5l of boiling water. Remember: adding boiling water will make the cooking process a lot shorter!
- Boil on medium-low heat for 45 minutes.
- In the meantime prepare the caramelized onions. In a saucepan heat the oil and add the onion, sugar, balsamico and brandy. Cook on medium heat for about 10 minutes, stirring constantly.
- Once the 45 minutes of boiling are over, separate the broth and the veggies. Set the broth aside. Add the veggies to a food processor and puré everything. Mix back the broth and puréd veggies and add the cream.
- Using a mortar and pestle grind the walnuts just slightly, enough to obtain small pieces, but not turn them into a fine powder.
- Serve the soup warm with some caramelized onions and sprinkle walnuts on top. Enjoy!
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Love, happyholism and nom-nom,
Ioana
