Wild Mushroom Soup with Arugula and Walnuts and Parmesan-Crusted Rolls with Herb Butter Recipe

Name: Wild Mushroom Soup with Arugula and Walnuts and Parmesan-Crusted Rolls with Herb Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) loaf bread or pizza dough (fresh, or frozen and thawed); Cooking spray; 1/2 cup grated Parmesan; 1 tablespoon butter; 1/2 cup unsalted butter, softened; 1 pound assorted wild mushrooms (chanterelle, oyster, shiitake, crimini, portobello, etc.), stemmed and sliced; 1/2 cup chopped yellow onion; 2 cloves fresh garlic, minced or 2 teaspoons jarred, minced; 1 teaspoon dried thyme; 6 cups reduced-sodium chicken broth; 1 cup dry white wine; 1/2 chopped fresh parsley leaves; Salt; Freshly ground black pepper; 1 cup lowfat milk; 1 cup andouille sausage; 1 cup chopped arugula; 1/4 cup chopped walnuts

Servings: persons

1 (1-pound) loaf bread or pizza dough (fresh, or frozen and thawed)
Cooking spray
1/2 cup grated Parmesan
1 tablespoon butter
1/2 cup unsalted butter, softened
1 pound assorted wild mushrooms (chanterelle, oyster, shiitake, crimini, portobello, etc.), stemmed and sliced
1/2 cup chopped yellow onion
2 cloves fresh garlic, minced or 2 teaspoons jarred, minced
1 teaspoon dried thyme
6 cups reduced-sodium chicken broth
1 cup dry white wine
1/2 chopped fresh parsley leaves
Salt
Freshly ground black pepper
1 cup lowfat milk
1 cup andouille sausage
1 cup chopped arugula
1/4 cup chopped walnuts

1
Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.
2
Break dough into 8 equal pieces and roll each piece into a thick rope shape.
3
Twist each 'rope' piece into a knot.
4
Place balls on prepared baking sheet and spray with cooking spray.
5
Sprinkle with Parmesan to coat surface.
6
Bake 8 minutes, until golden brown.
7
Meanwhile, melt butter in a large stock pot over medium heat.
8
Add mushrooms, onion and garlic and cook 5 minutes.
9
Add thyme and cook 1 minute.
10
Add chicken broth and wine and bring to a simmer, about 1 minute.
11
Simmer 5 minutes.
12
While soup is simmering, blend softened butter with chopped fresh parsley and salt and pepper.
13
Remove Parmesan knots from the oven.
14
Remove soup from the heat and, using an immersion or stand blender, puree until smooth Return the soup to low heat, add milk and andouille sausage and simmer 1 minute to heat through.
15
Ladle soup into bowls and top with arugula and walnuts.
16
Serve rolls on the side with parsley butter.

1007

kcal

Calories

Fat

Carbs

124

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 18 ingredients. The key ingredients include: 1 (1-pound) loaf bread or pizza dough (fresh, or frozen and thawed), Cooking spray, 1/2 cup grated Parmesan, 1 tablespoon butter, and more.

Yes, Wild Mushroom Soup with Arugula and Walnuts and Parmesan-Crusted Rolls with Herb Butter 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 and Parmesan-Crusted Rolls with Herb Butter

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