cloves garlic, minced
teaspoons fresh snipped rosemary
pounds button mushrooms, coarsely chopped
14 ounce can chicken or vegetable broth
cups whipping cream
cup bottled roasted red peppers, drained
tablespoons olive oil
- 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