Herbed Shitake and Oyster Mushroom Soup with Toasted Walnuts

Servings: 6


  • 2 tablespoons extra-virgin olive oil

  • 3 large shallots, sliced

  • ½ teaspoon sea salt, plus more to taste

  • 4 cloves garlic, chopped

  • 2 to 3 teaspoons minced fresh thyme

  • 2 teaspoons chopped fresh sage

  • 340g fresh shitake mushrooms, stemmed and chopped

  • 680g FreshlyGrounds oyster mushrooms, chopped

  • 4 bay leaves

  • 1/3 teaspoon turmeric

  • 5 cups water, plus more when blending

  • 2 teaspoons tamari or soy sauce, plus more to taste

  • Freshly ground black pepper


  • ½ cup walnuts

  • 230g shitake mushrooms, stemmed and thinly sliced

  • 230g FreshlyGrounds oyster mushrooms, sliced in 0.8cm slices

  • 8 tablespoons extra-virgin olive oil, divided

  • Sea salt, to taste

  • ¼ cup small, fresh whole sage leaves

  • Coarsely ground black pepper

  • Sprigs of fresh thyme


  • Warm oil in a medium pot over medium heat. Add shallots and sauté for 5 minutes or until lightly browning. Add salt and garlic and cook for another 3 minutes. Stir in thyme and sage and then add mushrooms. Add bay leaves and water and bring to a boil over high heat. Cover pot, reduce heat to low, and simmer for 18 to 20 minutes or until mushrooms are tender. Remove from heat and remove bay leaves.

  • Carefully transfer contents of the pot in batches into an upright blender and blend until completely smooth and velvety. This takes a couple of minutes. You will need to add more water to get it to blend well -- add ½ cup at a time until you achieve your desired consistency. Your mushroom soup should be thick and creamy.

  • Return to pot and stir in tamari, salt, and pepper to taste.


  • Preheat oven to 150 degrees C. Line a rimmed baking sheet with parchment paper and add walnuts. Toast nuts for 6 minutes and remove from oven. Slide nuts off parchment paper and onto a chopping board. Replace paper on tray and add sliced mushrooms and sage leaves.

  • Drizzle mushrooms with 3 tablespoons olive oil and a pinch of salt. Gently toss to combine and spread out over tray. Roast for 15 minutes, stir, and return to oven for another 5 to 8 minutes or until mushrooms are browning and sage leaves are crisp.

  • While mushrooms roast, finely chop walnuts and place in a small bowl. Add remaining olive oil and a pinch of salt. Stir to combine and set aside until ready to serve.


  • Warm soup and ladle into bowls. Dot with toasted walnut mixture and a pinch of roasted mushrooms and sage leaves. Finish with a few thyme sprigs and black pepper.

Adapted from https://www.marthastewart.com