1 tablespoon olive oil
1 pound fresh mushrooms, sliced
1 medium onion, chopped
½ teaspoon dried thyme
1½ cups vegetable broth, divided
⅔ cup almond or soy milk
½ cup toasted walnuts, see note
¼ teaspoon kosher salt
Heat the oil in a pan over medium heat. Measure 1 cup of mushrooms and set aside. Add remaining mushrooms to the hot pan with the onions and cook 5 minutes or until softened. Add 1 cup broth and thyme to pan and bring to a boil. Reduce heat and simmer.
To a blender, add the remaining ½ cup broth and 1 cup mushrooms, milk, walnuts and salt; blend until batter-like. Pour walnut mixture into soup pot. Allow soup to simmer for a few minutes for flavors to mingle and to thicken. Season with salt and pepper. Garnish with croutons and serve.
Cook's note: Toast walnuts in a single layer in a 350-degree oven for 8 minutes (or less).
Adapted from "Fresh Blends" by Blendtec