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. Prepare Avocado Crema

   Scoop avocado into a food processor. Add remaining ingredients and mix until smooth. Tip: Add a few teaspoons of water if mixture seems too thick.

   • 2 , pitted Avocados
   • 2 Tbsp Extra Virgin Olive Oil
   • 1 pinch Kosher Salt
   • 1 , juiced Lemon
4. 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
5. Serve

   Ladle soup into bowls and serve with topping. 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	520 kcal
Total Fat	38 g	49%
Total Saturated Fat	12 g	58%
Unsaturated Fat	26 g
Low Cholesterol	40 mg	14%
Low Sodium	420 mg	20%
Total Carbohydrate	33 g	12%
Fiber Total Dietary	9 g	32%
Sugars Total	11 g
Protein	15 g	30%
Vitamin C	22 mg	25%
Calcium Ca	118 mg	10%

Load More

	Amount per serving	Daily value percentage
Iron Fe	2.5 mg	15%
Vitamin D	0.7 µg	4%
Potassium K	1810 mg	40%
Vitamin E	4 mg	25%
B-Vitamins
Thiamin	0.4 mg	30%
Riboflavin	1.5 mg	110%
Niacin	13.5 mg	90%
Pantothenic Acid	5 mg	100%
Vitamin B-6	0.7 mg	45%
Folate (B9)	152 µg	40%
Vitamin B-12	0.3 µg	10%

By Innit Culinary Team