Looking for a fresh twist on your favorite classic Cream of Mushroom soup? Try adding chopped Fisher® Walnut Halves and Pieces for texture and just the right amount of warm nutty flavor.
1 pound mushrooms
1 cupFisher® Chef's Naturals Walnut Halves and Pieces, divided
1 tablespoon butter
1/2 cup chopped onion
1/2 cup white rice
4 cups chicken or vegetable stock
1/2 teaspoon dried thyme
1/4 cup heavy cream
Cut one mushroom into 6 slices, set aside. Chop remaining mushrooms. Set aside 6 walnut halves for garnish and coarsely chop remaining walnuts.
Melt butter over medium-high heat in a large saucepan. Add sliced mushroom and sauté until lightly browned; set aside. Add remaining mushrooms and onions and cook about 5 minutes or until onions are soft, stirring occasionally. Add rice, stock, chopped walnuts and thyme, bring to a boil then reduce heat to medium-low. Cook uncovered for 15 minutes or until mushrooms are very soft.
Puree soup in a blender in batches. Return to pot and add heavy cream. Reheat if soup has cooled. Serve immediately garnished with reserved mushroom slices, walnut halves and a sprig of fresh thyme, if desired.
Do not allow soup to boil after cream has been added