Mushroom Soup


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

Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins


  • ¼ cup butter

  • 1 medium white onion, chopped

  • 4 cloves garlic, minced

  • 2 bay leaves

  • 2 teaspoon fresh snipped rosemary

  • 1 ½ pound button mushrooms, coarsely chopped

  • 2 14 ounce can chicken or vegetable broth

  • 2 cup whipping cream

  • 1 cup bottled roasted red peppers, drained

  • 2 tablespoon olive oil


  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 (per serving)

217 Calories
21g Fat
5g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 217
% Daily Value *
Total Fat 21g 27%
Saturated Fat 12g 60%
Cholesterol 66mg 22%
Sodium 408mg 18%
Total Carbohydrate 5g 2%
Total Sugars 2g
Protein 3g
Vitamin C 36mg 180%
Calcium 30.3mg 2%
Iron 0.5mg 3%
Potassium 252mg 5%
Folate, total 12.1mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0.1mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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