Wild Mushroom Soup with Arugula and Walnuts and Parmesan-Crusted Rolls with Herb Butter
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 970
- Total Fat
- 56
- Saturated Fat
- 24
- Carbohydrates
- 79
- Dietary Fiber
- 9
- Sugar
- 8
- Protein
- 29
- Cholesterol
- 97
- Sodium
- 1990
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
Ingredients
1 (1-pound) loaf bread or pizza dough (fresh, or frozen and thawed)
Nonstick 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
- 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.