Ingredients

4 Servings

Produce

  • Garlic Cloves 5

  • Cremini Mushrooms 2 lb

  • Yellow Onion 1

  • Fresh Rosemary 1 bunches

  • Fresh Cilantro Leaf 1 Tbsp

  • Ginger 3/4 tsp

  • Lime 1/2

Canned/Bottled Goods

  • Vegetable Stock 4 cups

  • Sherry Wine 1/4 cup

  • Canned Coconut Milk 2 Tbsp

  • Fish Sauce 3/4 tsp

  • Soy Sauce 1 Tbsp

  • Sriracha Sauce 3/4 tsp

Dairy & Eggs

  • Heavy Cream 1 cup

Spices

  • Kosher Salt 1 pinch

  • Ground Garlic 1/4 tsp

Packaged Products

  • Unsweetened Smooth Peanut Butter 1/3 cup

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

  • Black Pepper 1 pinch

Preparation

  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 Thai Peanut Sauce

    Place all ingredients into a bowl. Whisk together well until smooth and combined.

    • 1/2 , juiced Lime
    • 1/3 cup Unsweetened Smooth Peanut Butter
    • 2 Tbsp Canned Coconut Milk
    • 1 Tbsp Water
    • 1 Tbsp Soy Sauce
    • 3/4 tsp Fish Sauce
    • 3/4 tsp Sriracha Sauce
    • 1/4 tsp Ground Garlic
    • 3/4 tsp , grated Ginger
    • 1 Tbsp , stems removed, chopped Fresh Cilantro Leaf
  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

Nutrition

  Amount per
serving
Daily value percentage
Calories 470 kcal  
Total Fat 32 g 40%
Total Saturated Fat 12 g 62%
Unsaturated Fat 20 g  
Low Cholesterol 40 mg 14%
Low Sodium 810 mg 35%
Total Carbohydrate 31 g 11%
Fiber Total Dietary 4 g 16%
Sugars Total 12 g  
Protein 18 g 37%
Vitamin C 10 mg 10%
Calcium Ca 122 mg 10%
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By Innit Culinary Team