Mushroom Soup

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

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  • 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
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 information

Per Serving: cal. (kcal) 217, Fat, total (g) 21, chol. (mg) 66, sat. fat (g) 12, carb. (g) 5, Monounsaturated 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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