• 2 tablespoon butter
  • 450g wild and white mushrooms, sliced
  • 60g dried porcini mushrooms, reconstituted (see instructions below)
  • 1 cup ground walnuts
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 2 bay leaves
  • 1/4 cup flour
  • 6 cups hot chicken or vegetable broth
  • 1/3 cup sherry
  • 2 tablespoon fresh thyme
  • 1 cup whipping cream
  • Salt and pepper to taste
  • Sautéed mushrooms and/or blue cheese for garnish
  • Low-fat milk can be substituted for whipping cream


  1. In a large, heavy-bottomed stock pot on high heat, melt butter. Add mushrooms, walnuts, onion, garlic, celery and bay leaves and sauté until lightly browned (about 5 to 10 minutes). Reduce heat to medium, add flour and cook for another 2 minutes.
  2. Stirring constantly, slowly add hot broth and sherry and bring to a boil. Let simmer for 20 minutes and remove bay leaves.
  3. Remove from heat and using an immersion blender, pulse until mushrooms are nearly puréed or until desired consistency. Return to heat, bring to a boil and add thyme and cream. Stir to combine.
  4. Garnish with sautéed wild mushrooms and/or blue cheese, if desired, and serve.


  1. For a subtle, smokey flavour, use 3 to 4 strips of bacon in place of butter.
  2. Make soup ahead of time; refrigerate in an airtight container for up to 3 days or freeze for up to 1 month. To reconstitute the dried porcini mushrooms: combine porcini and 1-1/2 cups boiling water in a medium bowl.
  3. Let stand until porcini soften, about 15 to 20 minutes. Remove porcini from the water and chop coarsely.