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

Directions

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.