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Mushroom Soup
Ingredients
-
1/4
cup butter
-
1
medium white onion, chopped
-
4
cloves garlic, minced
-
2
bay leaves
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2
teaspoons fresh snipped rosemary
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1 1/2
pounds button mushrooms, coarsely chopped
-
2
14 ounce can chicken or vegetable broth
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2
cups whipping cream
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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)
- Servings Per Recipe 12,
- Calories 217,
- Protein (gm) 3,
- Carbohydrate (gm) 5,
- Fat, total (gm) 21,
- Cholesterol (mg) 66,
- Saturated fat (gm) 12,
- Monosaturated fat (gm) 7,
- Polyunsaturated fat (gm) 1,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 2,
- Vitamin A (IU) 680,
- Vitamin 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 (DV %) 30,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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Very good! I served it with grilled cheese sandwiches and a salad and it was very filling. The only modification was that I did not process it completely because I wanted some mushroom chunks.
3/10/2011 08:59:46 AM Report AbuseTotally in love with mushrooms, this was a great soup.
11/18/2009 06:46:32 PM Report Abuse