Mushroom Soup

This quick and easy soup makes a great rich and savory starter for your holiday dinner.

Mushroom Soup + enlarge image
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15 users rated this recipe an average rating of 4.0
Makes:
12 servings
Prep:
20 mins
Cook:
15 mins
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Mushroom Soup

Ingredients
1/4
cup butter
1
medium white onion, chopped
4
2
bay leaves
2
teaspoons fresh snipped rosemary
1 1/2
pounds button mushrooms, coarsely chopped
2
14 ounce can chicken or vegetable broth
2
cups whipping cream
1
cup bottled roasted red peppers, drained
2
tablespoons 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.

Nutrition Facts

(Mushroom Soup)
    Per serving:
  • 217 kcal cal.,
  • 21 g fat
  • (12 g sat. fat,
  • 1 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 66 mg chol.,
  • 408 mg sodium,
  • 5 g carb.,
  • 1 g fiber,
  • 2 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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