1. Prepare Veggies

   Prepare ingredients.

   • 2 lb , sliced Cremini Mushrooms
   • 1 , diced Yellow Onion
   • 5 , peeled Garlic Cloves
   • 1/4 bunch , leaves picked Fresh Rosemary
2. Simmer Soup

   In a medium to large pot, sauté the onions, garlic, rosemary and half of the mushrooms in oil over medium heat. Once the mushrooms have shrunken by half, add the remaining mushrooms and again, sauté until shrunken by half. Add the stock, cream and sherry. Simmer for 15 minutes.

   • 2 Tbsp Extra Virgin Olive Oil
   • 4 cups Vegetable Stock
   • 1 cup Heavy Cream
   • 1/4 cup Sherry Wine
3. Purée

   Pour soup into a blender, season with salt to taste and blend 2-3 minutes or until smooth. Work in batches if necessary. Check seasoning. Pour soup back into pot and let sit until ready to serve. Reheat if necessary. Note on blending hot liquids: 1. Fill the blender jar only half full. Filling the jar more than halfway can cause too much steam to build up and can blow the lid off the blender. 2. Place the blender lid securely on the blender. Remove center piece (feeder cap) of blender lid. 3. Cover the blender lid with a clean folded kitchen towel. The hot steam needs an escape route, this happens through the feeder cap and then out the edges of the towel. 4. Hold the lid on securely and start blending on lowest speed. Gradually increase speed. Following these instructions can help prevent severe burns.

   • 1 pinch Kosher Salt
4. Serve

   Ladle soup into bowls. Garnish with rosemary, freshly cracked black pepper and olive oil, if desired.

   • 2 sprigs , leaves picked Fresh Rosemary
   • 1 pinch Black Pepper

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	Amount per serving	Daily value percentage
Calories	320 kcal
Total Fat	20 g	26%
Total Saturated Fat	9 g	44%
Unsaturated Fat	11 g
Low Cholesterol	40 mg	14%
Low Sodium	390 mg	15%
Total Carbohydrate	24 g	9%
Fiber Total Dietary	3 g	10%
Sugars Total	10 g
Protein	13 g	26%
Vitamin C	6 mg	6%
Calcium Ca	104 mg	8%

Load More

	Amount per serving	Daily value percentage
Iron Fe	2 mg	10%
Vitamin D	0.7 µg	4%
Potassium K	1370 mg	30%
Vitamin E	1.3 mg	8%
B-Vitamins
Thiamin	0.3 mg	25%
Riboflavin	1.4 mg	100%
Niacin	12.5 mg	80%
Pantothenic Acid	3.5 mg	70%
Vitamin B-6	0.5 mg	30%
Folate (B9)	81 µg	20%
Vitamin B-12	0.3 µg	10%

By Innit Culinary Team