WILD MUSHROOM SOUP WITH ARUGULA AND WALNUTS AND PARMESAN-CRUSTED ROLLS WITH HERB BUTTER
Provided by Robin Miller : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- 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.
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OLa Tife
ola_tife@gmail.comThis soup is a keeper! It's easy to make and it's always a crowd-pleaser.
Muhammad Muzammil
m-m85@aol.comI made this soup for a dinner party and it was a huge hit! Everyone loved the rich flavor of the broth and the crispy Parmesan crusted rolls.
Yb Champ
champy43@yahoo.comThis recipe was a disaster! The soup was watery and the Parmesan crusted rolls were burnt. I will not be trying this recipe again.
Hhh Hhhh
hhhhhhh@gmail.comI love this soup! It's so creamy and flavorful. The Parmesan crusted rolls are the perfect addition.
Minister Robert Martinez Jr.
r-minister@gmail.comThe soup was good, but I found the Parmesan crusted rolls to be a bit too cheesy for my taste.
Fazal King
fk@hotmail.comThis soup was easy to make and it tasted great! I used a variety of mushrooms and the flavor was amazing. The Parmesan crusted rolls were also a hit.
gaBBar King
kinggabbar@yahoo.comI was disappointed with this recipe. The soup was bland and the Parmesan crusted rolls were dry. I won't be making this again.
cool dude
dudec38@hotmail.comThis soup was a bit too salty for my taste, but the flavors were otherwise good. The Parmesan crusted rolls were delicious.
Ernesto Neto
n@aol.comI followed the recipe exactly and the soup turned out perfectly. The broth was rich and flavorful, and the mushrooms were cooked to perfection. The Parmesan crusted rolls were a nice touch, but I think they would have been even better if I had used a
Maddy Duerksen
d_m96@gmail.comThis soup was amazing! The flavors were complex and well-balanced, and the Parmesan crusted rolls were the perfect finishing touch. I will definitely be making this again soon.
Hannan Mia
hannanmia64@yahoo.comI'm not a big fan of mushrooms, but I decided to give this recipe a try and I was pleasantly surprised. The soup was creamy and flavorful, and the Parmesan crusted rolls were a delicious addition. I'll definitely be making this again.
MD Abdul Alim
md-a@yahoo.comThis wild mushroom soup was a delight! The combination of mushrooms, arugula, and walnuts created a rich and flavorful broth. The Parmesan crusted rolls were the perfect accompaniment, adding a crispy and cheesy texture. I highly recommend this recip