Creamy Mushroom Soup
Recipe Date:
January 18, 2020
Serving Size:
12
Cook Time:
00:35:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
- 1/4 cup butter
- 1 medium white onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 2 tsps snipped fresh rosemary
- 1 1/2 lbs mushrooms, coarsely chopped
- 28 oz chicken or vegetable stock
- 2 cups half and half
- 1 cup roasted red peppers, drained
- 2 tbsps olive oil
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, 5-10 minutes or until mushrooms are tender. Remove bay leaves. Cool slightly.
Puree a third at a time in processor or blender until almost smooth. Return to pan; season with salt and pepper. Bring to boilding. Whisk in cream; heat through.
Mash peppers; stir in oil. Ladle soup in bowls, garnish with mashed peppers and snipped rosemary.
