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.

No additional tips available.

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

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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.

Wild Mushroom Soup With Arugula and Walnuts

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