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
[email protected]This soup is a keeper! It's easy to make and it's always a crowd-pleaser.
Muhammad Muzammil
[email protected]I 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
[email protected]This 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
[email protected]I love this soup! It's so creamy and flavorful. The Parmesan crusted rolls are the perfect addition.
Minister Robert Martinez Jr.
[email protected]The soup was good, but I found the Parmesan crusted rolls to be a bit too cheesy for my taste.
Fazal King
[email protected]This 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
[email protected]I 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
[email protected]This soup was a bit too salty for my taste, but the flavors were otherwise good. The Parmesan crusted rolls were delicious.
Ernesto Neto
[email protected]I 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
[email protected]This 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
[email protected]I'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
[email protected]This 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