Quick and Nutty Cream of Mushroom Soup

Quick and Nutty Cream of Mushroom Soup
  • Yield: 6 Servings
  • Prep Time: 10 Mins.
  • Cook Time: 30 Mins.
  • 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 cup Fisher® 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
  • For food safety, gently rub produce under cold running water.


  1. Cut one mushroom into 6 slices, set aside. Chop remaining mushrooms. Set aside 6 walnut halves for garnish and coarsely chop remaining walnuts.
  2. 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.
  3. 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.
  4. Note: Do not allow soup to boil after cream has been added

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