Ingredients
- WALNUT AND ARUGULA PESTO
4 ounces arugula (about 6 cups)
3 tablespoons fresh lemon juice
2 tablespoons chopped toasted walnuts
2 tablespoons grated Parmesan cheese
2 garlic cloves, chopped
1/2 cup extra-virgin olive oil
BISQUE
2 ounces dried porcini mushrooms
1/2 cup hot water
2 tablespoons (1/4 stick) butter
12 ounces assorted wild mushrooms (such as chanterelle, oyster, stemmed shiitake, and crimini), sliced
1 medium onion (about 8 ounces), chopped
6 garlic cloves, chopped
4 medium shallots, sliced
2 cups dry white wine
1 tablespoon chopped fresh thyme
1 bay leaf
4 cups low-salt chicken broth
1 cup whipping cream
Description
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