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Wild Mushroom Soup With Arugula and Walnuts

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“A delicious, creamy, earthy mushroom soup with spicy sausage and arugula. Adapted from Quick Fix Meals with Robin Miller on the food network.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Add mushrooms, onion and garlic to same pot and cook 5 minutes. Add thyme and cook 1 minute.
  3. Add chicken broth and wine and bring to a simmer. Simmer 5 minutes.
  4. Remove soup from the heat. Using an immersion or stand blender, puree until smooth.
  5. Return the soup to low heat, add milk and reserved andouille sausage and simmer 1 minute to heat through.
  6. Ladle soup into bowls and top with arugula and walnuts.

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