Wild Mushroom Soup With Arugula and Walnuts

• 1 tablespoon olive oil
• 1 cup andouille sausage, diced
• 1 lb assorted wild mushroom, stemmed and sliced (chanterelle, oyster, shiitake, crimini, portobello, etc.)
• 12 cup yellow onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon thyme
• 6 cups reduced-sodium chicken broth
• 1 cup dry white wine
• 1 cup low-fat milk
• 1 cup arugula, chopped
• 14 cup walnuts, chopped

1. Put olive oil in a large stock pot over medium heat.
2. Add andouille and saute until brown and crispy, about 10 minutes.
3. Remove sausage to paper towel to drain.
4. Add mushrooms, onion and garlic to same pot and cook 5 minutes.
5. Add thyme and cook 1 minute.
6. Add chicken broth and wine and bring to a simmer.
7. Simmer 5 minutes.
8. Remove soup from the heat.
9. Using an immersion or stand blender, puree until smooth.
10. Return the soup to low heat, add milk and reserved andouille sausage and simmer 1 minute to heat through.
11. Ladle soup into bowls and top with arugula and walnuts.

olive oil, andouille sausage, wild mushroom, yellow onion, garlic, thyme, chicken broth, white wine, lowfat milk, arugula, walnuts

Taken from www.food.com/recipe/wild-mushroom-soup-with-arugula-and-walnuts-208021 (may not work)