Mushroom Soup

By leejaywv

Ingredients

• 1/4 cup butter
• 1 medium white onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 2 tsp snipped fresh rosemary
• 1-1/2 lb button mushrooms, coarsely chopped
• 2 14-oz cans chicken or vegetable broth
• 2 cups whipping cream
• 1 cup bottled roasted red peppers, drained
• 2 Tbsp olive oil

Details

Servings 12

Preparation

Step 1

In large saucepan, melt butter. Add onion, garlic, bay leaves, and rosemary; cook over medium heat 5 min or until onion is tender. Add mushrooms; cook and stir 5 min. Add broth; bring to boiling. Reduce heat; simmer, uncovered, 5 to 10 min or until mushrooms are tender. Remove bay leaves. Cool slightly.

In processor or blender, a third at a time, blend soup until almost smooth. Return to pan; season with salt and pepper. Bring to boiling. Whisk in cream; heat through.

Mash peppers; stir in oil. To serve, ladle soup in bowls, top with mashed peppers, sprinkle with snipped rosemary.