Wild Mushroom Soup With Arugula and Walnuts Recipe

Name: Wild Mushroom Soup With Arugula and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 cup andouille sausage, diced; 1 lb assorted wild mushroom, stemmed and sliced (chanterelle, oyster, shiitake, crimini, portobello, etc.); ½ cup yellow onion, chopped; 2 garlic cloves, minced; 1 teaspoon thyme; 6 cups reduced-sodium chicken broth; 1 cup dry white wine; 1 cup low-fat milk; 1 cup arugula, chopped; ¼ cup walnuts, chopped

Servings: persons

1 tablespoon olive oil
1 cup andouille sausage, diced
1 lb assorted wild mushroom, stemmed and sliced (chanterelle, oyster, shiitake, crimini, portobello, etc.)
½ cup yellow onion, chopped
2 garlic cloves, minced
1 teaspoon thyme
6 cups reduced-sodium chicken broth
1 cup dry white wine
1 cup low-fat milk
1 cup arugula, chopped
¼ cup walnuts, chopped

1
Put olive oil in a large stock pot over medium heat.
2
Add andouille and saute until brown and crispy, about 10 minutes.
3
Remove sausage to paper towel to drain.
4
Add mushrooms, onion and garlic to same pot and cook 5 minutes.
5
Add thyme and cook 1 minute.
6
Add chicken broth and wine and bring to a simmer.
7
Simmer 5 minutes.
8
Remove soup from the heat.
9
Using an immersion or stand blender, puree until smooth.
10
Return the soup to low heat, add milk and reserved andouille sausage and simmer 1 minute to heat through.
11
Ladle soup into bowls and top with arugula and walnuts.

825

kcal

Calories

Fat

Carbs

121

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 cup andouille sausage, diced, 1 lb assorted wild mushroom, stemmed and sliced (chanterelle, oyster, shiitake, crimini, portobello, etc.), ½ cup yellow onion, chopped, and more.

Yes, Wild Mushroom Soup With Arugula and Walnuts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Wild Mushroom Soup With Arugula and Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions