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

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

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (8)

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Average Rating:

Total Reviews: 8

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  • on May 03, 2013

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    too thin, didnt like the strong taste of thyme

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  • on September 27, 2009

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    It was so easy to make! The rolls as so easy, fluffy, and tasty!

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  • on June 01, 2008

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    Tastes great, but it's not as thick as I thought it would be.

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  • on July 24, 2007

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    I only made the soup part of the recipe. This soup was incredibly quick and easy to make. I substituted the milk for soymilk, and the chicken broth for a nice organic vegetable broth. It came out amazing, and my husband was thrilled by the taste. Try this one, you won't regret it!!

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  • on April 26, 2007

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    This soup is easy to make and easy to eat! I had not finished serving the first batch before my partner was asking me to make it again! From a Caterer, no less!

    A nice hint is I pour some of the soup over cooked rice, added some left over chicken (would have added shrimp if I had it on hand! and it made a great quasi-rosotto or jumbyla for lunch.

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  • on February 28, 2007

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    I thought this soup came out splendidly rich, not too creamy, just pure delicious mushrooms. I skipped the lettuce and nuts on top and opted for a smooth consistancy soup.

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  • on January 31, 2007

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    While this dish was decent for a quick meal, I would have liked it to be thicker. Next time, I won't put as much chicken broth as the recipe suggest.

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  • on January 28, 2007

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    Wonderful! I used crecsent rolls and,just because I saw them, I used garlic flaavored rolls. They were a big hit. They would be wonderful with spaghetti, soup, or a steak.

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