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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