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

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

Source: Better Homes and Gardens

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Recipe Summary test

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

217 calories; fat 21g; cholesterol 66mg; saturated fat 12g; carbohydrates 5g; mono fat 7g; poly fat 1g; insoluble fiber 1g; sugars 2g; protein 3g; vitamin a 680.3IU; vitamin c 36mg; thiamin 0.1mg; riboflavin 0.3mg; niacin equivalents 2.8mg; vitamin b6 0.1mg; folate 12.1mcg; vitamin b12 0.1mcg; sodium 408mg; potassium 252mg; calcium 30.3mg; iron 0.5mg.
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