• 15 Ratings

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

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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Mash peppers; stir in oil. To serve, ladle soup in bowls, top with mashed peppers, sprinkle snipped rosemary. Serves 12.

Nutrition Facts

217 calories; 21 g total fat; 12 g saturated fat; 1 g polyunsaturated fat; 7 g monounsaturated fat; 66 mg cholesterol; 408 mg sodium. 252 mg potassium; 5 g carbohydrates; 1 g fiber; 2 g sugar; 3 g protein; 680 IU vitamin a; 36 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

Reviews

15 Ratings
  • 5 star values: 8
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1