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| Servings: | 4 |
| Author Notes: |
Walnuts pureed with nonfat milk give this soup a thick, creamy consistency. Serve with a simple salad for a healthful, light meal. Did you know that walnuts are one of the healthiest foods you can eat? Walnuts are the only nut that contain a significant amount of omega-3 fatty acids. No other nut even comes close. Eating a handful of walnuts every day is one small step you can take to protect your heart. The U.S. Food and Drug Administration even approved a qualified health claim for walnuts, the first ever for a whole food. |
| Ingredients: |
1 tablespoon olive oil 1 pound fresh mushrooms (combination of crimini, shitake and button mushrooms, sliced) 2/3 cup finely chopped shallots 1 can (14 ounces) regular strength chicken stock or equivalent homemade 1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried 1 cup walnuts 1/2 cup non-fat milk or plain soymilk freshly cracked black pepper |
| Instructions: |
Heat oil in a 3-4 quart size saucepan over medium-high heat. Add mushrooms and shallots. Cook 5 minutes or until softened, stirring several times. Add stock and herbs. Bring to a boil. Reduce heat, cover and simmer 5 minutes. Place walnuts and milk in food processor or blender. Whirl until walnuts are completely blended with milk and nearly smooth. Stir into mushroom mixture. simmer over medium-low heat stirring frequently until slightly thickened, about 5 minutes. Serve with freshly cracked black pepper. Nutrition information per serving: |
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