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Cindy’s Cream of Mushroom Soup

December 8, 2011

This is the best mushroom soup I’ve ever had. Thanks, Cindy!

Cream of Mushroom Soup

1/4 cup butter

1 medium white onion, chopped

4 cloves garlic, minced

2 bay leaves

2 tsp snipped fresh rosemary, plus extra for garnish

1 1/2 lb. button mushrooms, coarsely chopped

2 cups whipping cream

3 1/2 cups chicken or vegetable broth

salt and pepper

1 cup bottled roasted red peppers, drained

2 tsp olive oil

Melt butter in a large saucepan. 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 boil. Reduce heat. Simmer uncovered, 5 to 10 minutes, until mushrooms are tender. Remove bay leaves. Cool slightly.

Blend soup a third at a time in blender or food processor until almost smooth. Return to the pan. Season with salt and pepper. Bring to boil. Whisk in cream. Heat through.

Mash red peppers. Stir in oil and warm slightly. Ladle soup in bowls. Top with mashed peppers and a sprig of rosemary.

Serves 12

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From → Soups

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