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