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Bumgarner Winery

Creamy Mushroom Soup

Creamy Mushroom Soup
Recipe Date:
January 18, 2020
Serving Size:
Cook Time:
Imperial (US)
  • 1/4 cup butter
  • 1 medium white onion, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 tsps snipped fresh rosemary
  • 1 1/2 lbs mushrooms, coarsely chopped
  • 28 oz chicken or vegetable stock
  • 2 cups half and half
  • 1 cup roasted red peppers, drained
  • 2 tbsps olive oil

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, 5-10 minutes or until mushrooms are tender. Remove bay leaves. Cool slightly. 

Puree a third at a time in processor or blender until almost smooth. Return to pan; season with salt and pepper. Bring to boilding. Whisk in cream; heat through. 

Mash peppers; stir in oil. Ladle soup in bowls, garnish with mashed peppers and snipped rosemary.

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