Creamy Portobello Mushroom Soup with Lemony Arugula & Garlic Bread

Directions

1. Rinse and dry the arugula and vegetables; trim the leek, removing the dark greens and root end as you rinse away any grit.
2. In a medium saucepan, melt a small amount of butter and cook the cleaned leek until soft, about 3 minutes.
3. Slice the portobello mushrooms and add them to the pan with the leek, cooking until the mushrooms begin to soften.
4. Stir in a light coating of flour and cook for about 1 minute to blend with the vegetables.
5. Gradually whisk in the milk, then pour in the broth; season with salt and pepper and bring to a boil. Reduce heat and simmer, covered, for 10 minutes.
6. In a separate bowl, zest and juice the lemon, then whisk in oil, maple syrup, salt, and pepper. Toss in the arugula to coat lightly; set aside.
7. Preheat the oven to broil and position the rack near the top. In a small bowl, mash minced garlic with butter, then stir in grated Parmesan and the seasonings.
8. Halve the whole grain buns, place cut sides up on a baking sheet, and brush with the garlic butter mixture. Broil until the edges are golden, 2–3 minutes, then remove and cut each bun into halves.
9. Use an immersion or regular blender to purée the soup until mostly smooth with some texture left.
10. Ladle the soup into bowls, top with the lemony arugula, and serve with the garlic bread on the side.