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:
290 calories, 23g total fat, 2.5g saturated fat, 5mg cholesterol, 460mg sodium, 16g total carbohydrate, 3g fiber, 10g protein.