This recipe is a good source of natural carbs and fat, but a little light on protein. You might want to top it with Greek yogurt, cottage cheese, tofu, or shrimp.
• 4 tablespoons extra-virgin olive oil, divided
• 1 cup diced shallots
• ½ cup diced celery
• 5 cups sliced shiitake mushroom caps, divided
• 5 cups sliced baby bella mushrooms, divided
• ½ cup dry sherry
• 3 cloves garlic, minced
• 4 cups diced peeled Yukon Gold potatoes (about 1 pound)
• 3 cups vegetable, mushroom, or chicken broth
• 1 cup water
• ½ cup walnuts, finely chopped
• Pinch of salt
• 2 teaspoons sherry vinegar
• ½ teaspoon ground pepper
• 2 tablespoons sliced fresh chives
Other great protein sources you could add are grilled chicken, steak, black beans, and quinoa.
1. Heat 3 tablespoons oil in a large pot over medium heat. Add shallots and celery; cook, stirring occasionally, until tender, about 3 minutes. Add 4 cups each shiitakes and baby bellas, sherry and garlic; cook, stirring occasionally, until the mushrooms are soft and the liquid has evaporated, about 5 minutes.
2. Stir in potatoes; cook for 1 minute. Add broth and water. Bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the vegetables are very soft, about 20 minutes.
3. Meanwhile, coarsely chop the remaining 2 cups mushrooms. Heat the remaining 1 tablespoon oil in a medium skillet over medium heat. Add the mushrooms and cook, stirring often, until soft, about 2 minutes. Add walnuts and salt. Cook, stirring occasionally, until hot, about 1 minute more.
4. Puree the soup with an immersion blender or in a regular blender (in batches, if necessary) until very smooth. (Use caution when blending hot liquids.) Stir in vinegar and pepper.
5. Serve the soup topped with the mushroom-walnut mixture and chives.