Mushroom Soup

Ingredients

1/4 cup butter
1 medium white onion, chopped
4 cloves garlic, minced
2 bay leaves
2 tsp. snipped fresh rosemary
1 1/2 lb button mushrooms, coarsely chopped
2 14 oz cans chicken broth
2 cups heavy whipping cream
1 cup roasted red peppers, drained
2 T olive oil

Preparation
1 - In sauce pan melt butter. Add onion, garlic, bay leaves, and rosemary; cook over medium heat 5 min or until onion is tender. Add mushrooms; cook and stir 5 min. Add broth; bring to a boil. Reduce heat; simmer, uncovered 5 min to 10 min or until mushrooms are tender. Remove bay leaves. Cool slightly.

2 - In a processor or blender, a third at a time, blend soup until almost smooth. Return to pan; season with salt and pepper. Bring to boil. Whisk in cream; heat through.

3 - Mash peppers; stir in oil. To serve, ladle soup in bowls, top with mashed peppers, sprinkle with snipped rosemary.

Serves 12
Start to finish - 35 min

Servings: 217 cal, 21 g fat (12 sat fat), 66 mg chol, 408 mg sodium, 5 carbo, 1 g fiber, 3 g pro.