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- 1/4 cup butter
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 2 teaspoons fresh snipped rosemary
- 1 1/2 pounds button mushrooms, coarsely chopped
- 2 14 ounce canchicken or vegetable broth
- 2 cups whipping cream
- 1 cup bottled roasted red peppers, drained
- 2 tablespoons olive oil
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.
- Servings Per Recipe 12,
- cal. (kcal) 217,
- Fat, total (g) 21,
- chol. (mg) 66,
- sat. fat (g) 12,
- carb. (g) 5,
- Monosaturated fat (g) 7,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- sugar (g) 2,
- pro. (g) 3,
- vit. A (IU) 680,
- vit. C (mg) 36,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 408,
- Potassium (mg) 252,
- calcium (mg) 30,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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