Wild Mushroom Soup With Arugula And Crispy Serrano Ham Food

WILD MUSHROOM SOUP WITH ARUGULA AND WALNUTS

Wild Mushroom Soup With Arugula and Walnuts image

A delicious, creamy, earthy mushroom soup with spicy sausage and arugula. Adapted from Quick Fix Meals with Robin Miller on the food network.

Provided by KelBel

Categories Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 cup andouille sausage, diced
1 lb assorted wild mushroom, stemmed and sliced (chanterelle, oyster, shiitake, crimini, portobello, etc.)
1/2 cup yellow onion, chopped
2 garlic cloves, minced
1 teaspoon thyme
6 cups reduced-sodium chicken broth
1 cup dry white wine
1 cup low-fat milk
1 cup arugula, chopped
1/4 cup walnuts, chopped

Steps:

Put olive oil in a large stock pot over medium heat. Add andouille and saute until brown and crispy, about 10 minutes. Remove sausage to paper towel to drain.
Add mushrooms, onion and garlic to same pot and cook 5 minutes. Add thyme and cook 1 minute.
Add chicken broth and wine and bring to a simmer. Simmer 5 minutes.
Remove soup from the heat. Using an immersion or stand blender, puree until smooth.
Return the soup to low heat, add milk and reserved andouille sausage and simmer 1 minute to heat through.
Ladle soup into bowls and top with arugula and walnuts.

Nutrition Facts : Calories 246.6, Fat 11.3, SaturatedFat 2, Cholesterol 3, Sodium 145.9, Carbohydrate 16.3, Fiber 2, Sugar 7.2, Protein 14.3

MELON, ARUGULA, AND SERRANO HAM WITH SMOKED PAPRIKA DRESSING

Melon, Arugula, and Serrano Ham With Smoked Paprika Dressing image

Serrano ham and smoked paprika tossed with arugula and a light vinagrette turn melons into a full meal when the weather is too hot to warrant anything heavy. The melons are sweet and the tangy serrano adds its salt to the arugula's pepper. It is important that the serrano ham not be sliced as thin as proscuitto usually is. Slightly thicker ham is easier to cut into strips and will stay separated in the salad. If the ham is sliced too thin, the ham will all clump together. This recipe is from the August 2001 issue of Gourmet Magazine. This serves 4 people as a main course, 6 as an appetizer course.

Provided by Chef Regina V. Smith

Categories Melons

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 tablespoons fresh lime juice
1/2 teaspoon smoked paprika (sweet or hot)
1/4 teaspoon salt
1/8 teaspoon black pepper
5 tablespoons mild extra virgin olive oil
4 cups cantaloupe, peeled and cut into 1 inch pieces
4 cups honeydew melon, peeled and cut into 1 inch pieces
1 1/2 lbs arugula, coarse stems discarded
8 ounces serrano ham, cut crosswise into 3/4 inch strips
salt and pepper

Steps:

Make Dressing:.
Whisk together lime juice, smoked paprika, salt and pepper in a small bowl and add oil in a slow stream, whisking until blended.
Make Salad:.
Toss cantaloupe and honeydew melon with 1/2 of the dressing in a bowl.
Toss arugula and ham with the remaining dressing in a large bowl, then add the melon and salt and pepper to taste. Toss gently.
Serve immediately.

Nutrition Facts : Calories 312.3, Fat 18.6, SaturatedFat 2.6, Sodium 249.4, Carbohydrate 36, Fiber 5.7, Sugar 30.6, Protein 6.8

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