Wild Mushroom Soup With Arugula And Walnuts And Parmesan-Crusted Rolls With Herb Butter
Serves: 3
Halle Leffler
1 January 1970
Based on User reviews:
52
Spice
46
Sweetness
54
Sourness
43
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Grated Parmesan1 tbsp
Butter1 cup
Yellow Onion (chopped)1 tsp
Dried Thyme1 cup
White Wine (dry)1
Salt1 cup
Lowfat Milk1 cup
Andouille Sausage1 cup
Arugula (chopped)1 cup
Walnut (chopped)Directions:
1
Watch how to make this recipe
2
Preheat oven to 450 degrees F
3
Coat a large baking sheet with cooking spray
4
Break dough into 8 equal pieces and roll each piece into a thick rope shape
5
Twist each 'rope' piece into a knot
6
Place balls on prepared baking sheet and spray with cooking spray
7
Sprinkle with Parmesan to coat surface
8
Bake 8 minutes, until golden brown
9
Meanwhile, melt butter in a large stock pot over medium heat
10
Add mushrooms, onion and garlic and cook 5 minutes
11
Add thyme and cook 1 minute
12
Add chicken broth and wine and bring to a simmer, about 1 minute
13
Simmer 5 minutes
14
While soup is simmering, blend softened butter with chopped fresh parsley and salt and pepper
15
Remove Parmesan knots from the oven
16
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
17
Ladle soup into bowls and top with arugula and walnuts
18
Serve rolls on the side with parsley butter