Mushroom Soup
This quick and easy soup makes a great rich and savory starter for your holiday dinner.
Rate This!
Mushroom Soup
Directions
- 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 ,
- 21 g fat
- (12 g sat. fat ,
- 1 g polyunsaturated fat ,
- 7 g monounsaturated fat ),
- 66 mg chol. ,
- 408 mg sodium ,
- 5 g carb. ,
- 1 g fiber ,
- 2 g sugar ,
- 3 g pro.