Wild Mushroom Soup With Arugula And Walnuts And Parmesan-Crusted Rolls With Herb Butter Recipe

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Robin Miller on Food Network
Nutrition per serving    (USDA % daily values)
CAL
573
FAT
135%
CHOL
47%
SOD
46%

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Ingredients for 4 servings

1 pound assorted wild mushrooms (chanterelle, oyster, shiitake, crimini, portobello, etc.), stemmed and sliced

1/2 chopped fresh parsley leaves

Freshly ground black pepper

1/2 cup grated Parmesan

1 (1-pound) loaf bread or pizza dough (fresh, or frozen and thawed)

1 cup lowfat milk

2 cloves fresh garlic, minced or 2 teaspoons jarred, minced

6 cups reduced-sodium chicken broth

Cooking spray

1/2 cup unsalted butter, softened

1 cup chopped arugula

1/2 cup chopped yellow onion

1 teaspoon dried thyme

1/4 cup chopped walnuts

1 cup dry white wine

1 cup andouille sausage

Salt

1 tablespoon butter

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