4 Servings


  • Garlic Cloves 5

  • Cremini Mushrooms 2 lb

  • Yellow Onion 1

  • Fresh Rosemary 1 bunches


  • Kosher Salt 1 pinch

Dairy & Eggs

  • Heavy Cream 1 cup


  • Extra Virgin Olive Oil 2 Tbsp

  • Black Pepper 1 pinch

Canned/Bottled Goods

  • Vegetable Stock 4 cups

  • Sherry Wine 1/4 cup


  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


  Amount per
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%
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By Innit Culinary Team