Recipe

Wild Mushroom Soup With Arugula And Walnuts Recipe

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Ingredients

1/2 c yellow onions, sliced .
1 c arugula, sliced .
1 lb assorted wild mushrooms, stemmed & sliced (chanterelle, oyster, shiitake, crimini, portobello, etc.) .
6 c reduced-sodium chicken broth .
2 garlic cloves, minced .
1 c dry white wine .
1 c andouille sausages, sliced .
1/4 c walnuts, sliced .
1 c low-fat milk .
1 tbsp olive oil .
1 tsp thyme

Directions

Step #1 Put olive oil In a large-ish stock pot over med-heat/flame.
Step #2 Add andouille & saute until brown & crispy, about 10 mins.
Step #3 Remove sausage to paper towel to drain.
Step #4 Add mushrooms, onion & garlic to same pot & cook 5 mins.
Step #5 Add thyme & cook 1 min.
Step #6 Add chicken broth & wine & bring to a simmer.
Step #7 Simmer 5 mins.
Step #8 Remove soup from the heat.
Step #9 Using an immersion or stand mixer, puree until smooth.
Step #10 Return the soup to low heat, add milk & reserved andouille sausage & let simmer 1 min to heat through.
Step #11 Ladle soup into bowls & top this with arugula & walnuts.
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