Mushroom Soup Recipe and Free Cooking Tips

servings:12

cook time:15min

Ingredients

1/4 cup butter

1 medium white onion, chopped

4 cloves garlic, minced

2 bay leaves

2 tsp. fresh snipped rosemary

1-1/2 lb. button mushrooms, coarsely chopped

2 14-oz. cans chicken or vegetable broth

2 cups whipping cream

1 cup bottled roasted red peppers, drained

2 Tbsp. 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 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.