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

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

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
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.


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