4 Servings


  • Garlic Cloves 5

  • Cremini Mushrooms 2 lb

  • Yellow Onion 1

  • Fresh Rosemary 1 bunches

  • Avocados 2

  • Lemon 1


  • Kosher Salt 2 pinches

Dairy & Eggs

  • Heavy Cream 1 cup


  • Extra Virgin Olive Oil 1/4 cup

  • 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. 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


  Amount per
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%
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By Innit Culinary Team