Recipe courtesy of Robin Miller
Episode: Wrap It Up
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat oven to 450 degrees F. Coat a large baking sheet with cooking spray.

Break dough into 8 equal pieces and roll each piece into a thick rope shape. Twist each 'rope' piece into a knot. Place balls on prepared baking sheet and spray with cooking spray. Sprinkle with Parmesan to coat surface. Bake 8 minutes, until golden brown.

Meanwhile, melt butter in a large stock pot over medium heat. Add mushrooms, onion and garlic and cook 5 minutes. Add thyme and cook 1 minute. Add chicken broth and wine and bring to a simmer, about 1 minute. Simmer 5 minutes.

While soup is simmering, blend softened butter with chopped fresh parsley and salt and pepper. Remove Parmesan knots from the oven.

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.

Ladle soup into bowls and top with arugula and walnuts. Serve rolls on the side with parsley butter.

IDEAS YOU'LL LOVE

Wild Mushroom Ravioli

Recipe courtesy of Orso

Wild Mushroom Fricassee Over Polenta

Recipe courtesy of Rachael Ray

Wild Mushroom and Asparagus Risotto

Recipe courtesy of Alton Brown

Chicken and Mushrooms with Rigatoni

Recipe courtesy of Rachael Ray

Hungarian Mushroom Soup

Recipe courtesy of Old Wives' Tales

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Kale Soup

Recipe courtesy of Trisha Yearwood

Cauliflower Soup

Recipe courtesy of Robert Irvine

Lentil Soup

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking