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Mushroom Soup

Makes: 12 servings
Prep 20 mins Cook 15 mins
Mushroom Soup
Ingredients
  • 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 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)
  • 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 (g) 12,
  • Cobalamin (Vit. B12) (g) 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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