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Ingredients
- 1/4 cup butter
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 2 tsp. fresh snipped 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
Preparation
Step 1
1. In large saucepan melt butter. Add onion, garlic, bay leaves, and rosemary; cook over medium heat 5 minutes or until onion is tender. Add mushrooms; cook and stir 5 minutes. Add broth; bring to boiling. Reduce heat; simmer, uncovered, 5 to 10 minutes more or until mushrooms are tender. Remove bay leaves. Cool slightly.
2. In processor or blender, a third at a time, blend soup until almost smooth. Repeat with remaining soup. Return to the pan; season with salt and pepper. Bring to boiling. Whisk in cream; heat through.
3. Mash peppers; stir in oil. To serve, ladle soup in bowls, top with mashed peppers, sprinkle snipped rosemary. Serves 12.
nutrition facts
Servings Per Recipe 12 servingsCalories217Total Fat (g)21Saturated Fat (g)12, Monounsaturated Fat (g)7, Polyunsaturated Fat (g)1, Cholesterol (mg)66, Sodium (mg)408, Carbohydrate (g)5, Total Sugar (g)2, Fiber (g)1, Protein (g)3, Vitamin C (DV%)61, Calcium (DV%)3, Iron (DV%)3, Percent Daily Values are based on a 2,000 calorie diet
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