Mushroom And Walnut Soup Recipes

WILD MUSHROOM SOUP WITH ARUGULA AND WALNUTS AND PARMESAN-CRUSTED ROLLS WITH HERB BUTTER

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.

MUSHROOM AND WALNUT SOUP

Steps:

• In a large saucepan melt butter add the open cap mushrooms, carrots, celery, onion, leek and hers and garlic, stir well over a gentle heat until eveything is coated with butter.
• Add 4 pints of hot water.
• Add some salt, then bring to a gentle simmer, keep on a low heat and let the soup simmer for 1 hour.
• After that, place over a colander and strain the soup. Remove bay leaves.
• Puree the vegetables with a little stock, then return this to the rest of the stock and whisk to a smooth consistency.
• Return to the saucepan and re-heat.
• Meanwhile saute the sliced chestnut mushrooms in a little butter for 5 minutes, add to the soup.
• Stir in the walnuts, check seasoning and continue cooking gently for 10 minutes.
• When you are ready to serve the soup, stir in the cream, sherry and lemon juice.
• Serve piping hot.

MUSHROOM-WALNUT LOAF (GARDEN LOAF)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cooked rice, beaten eggs, Cheddar cheese, mushrooms, walnuts, onion, tamari, and garlic powder in a large bowl and mix well. Pour into a 9x13-inch baking pan.
• Bake in the preheated oven until set, about 45 minutes.

WILD MUSHROOM SOUP WITH ARUGULA AND WALNUTS

Steps:

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