Wild Mushroom Soup With Arugula And Walnuts And Parmesan Crusted Rolls With Herb Butter Food
WILD MUSHROOM SOUP WITH ARUGULA AND WALNUTS
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
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
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