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4 tablespoons extra-virgin olive oil, divided
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1 cup diced shallots
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½ cup diced celery
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5 cups sliced shiitake mushroom caps (about 10 ounces), divided
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5 cups sliced baby bella mushrooms (about 10 ounces), divided
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½ cup dry sherry
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3 cloves garlic, minced
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4 cups diced peeled Yukon Gold potatoes (about 1 pound)
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½ teaspoon dried thyme
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3 cups "no-chicken broth" or mushroom broth
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1 cup water
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½ cup walnuts, finely chopped
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1 Pinch of salt
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2 teaspoons sherry vinegar
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½ teaspoon ground pepper
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2 tablespoons sliced fresh chives
Gluten Free Cream of Mushroom Soup
There's no cream in this silky mushroom soup. Pureed potatoes give this vegan mushroom soup its creamy texture. Be sure to use Yukon Gold—russets don't provide quite the right texture.
Nutrition Information
237
Calories
45g
Carbohydrates
5g
Protein
721mg
Potassium
4g
Fiber
14g
Sugar
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