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Ingredients
| unsalted butter: 1/4 cup |
| onions: 1 |
| garlic: 4 cloves |
| bay leaf: 2 |
| fresh rosemary: 2 tsp |
| white mushrooms: 1.5 lbs |
| whole chicken: 2 |
| heavy whipping cream (whipped): 2 cups |
| canned sweet red peppers (halved): 1 cup |
| olive oil: 2 Tbl |
Mushroom Soup
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
1. 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.
2. 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.
3. Mash peppers; stir in oil. To serve, ladle soup in bowls, top with mashed peppers, sprinkle snipped rosemary. Serves 12.