Wild Mushroom Soup with Arugula and Walnuts and Parmesan-Crusted Rolls with Herb Butter

INGREDIENTS

• 1 (1-pound) loaf bread or pizza dough (fresh, or frozen and thawed)
• 6 cups reduced-sodium chicken broth
• 2 cloves fresh garlic, minced or 2 teaspoons jarred, minced
• Salt
• 1/2 chopped fresh parsley leaves
• Cooking spray
• 1/2 cup grated Parmesan
• 1 pound assorted wild mushrooms (chanterelle, oyster, shiitake, crimini, portobello, etc.), stemmed and sliced
• 1 cup andouille sausage
• 1/4 cup chopped walnuts
• 1 tablespoon butter
• 1 cup lowfat milk
• 1 cup chopped arugula
• 1/2 cup unsalted butter, softened
• 1/2 cup chopped yellow onion
• Freshly ground black pepper
• 1 teaspoon dried thyme
• 1 cup dry white wine