Mushroom Rosemary Soup w/ Apple Chutney - Innit

Ingredients

4 Servings

Produce

  • Fresh Ginger 1 1/2 Tbsp

  • Fresh Rosemary 1 3/4 bunches

  • Oranges 2

  • Garlic Clove 5 cloves

  • Granny Smith Apples 4

  • Yellow Onions 2

  • Cremini Mushrooms 2 lb

Spices

  • Kosher Salt 1 tsp

  • Black Pepper 1 pinch

  • Mustard Seeds 1/2 tsp

  • Red Pepper Flakes 1/4 tsp

Dairy & Eggs

  • Heavy Cream 1 cup

Pantry

  • Light Brown Sugar 2/3 cup

  • Apple Cider Vinegar 1/2 cup

  • Extra Virgin Olive Oil 2 Tbsp

  • Raisins 1/2 cup

Canned/Bottled Goods

  • Vegetable Stock 8 cups

  • Sherry Wine 1/4 cup

Preparation

  1. Prepare Veggies

    Prepare ingredients.

    • 2 lb, sliced Cremini Mushrooms
    • 1, diced Yellow Onion
    • 5 cloves, peeled Garlic Clove
    • 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
    • 8 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. Apple Chutney Prep

    Prepare ingredients. Squeeze juice from oranges over the apples.

    • 1, diced Yellow Onion
    • 1 1/2 Tbsp, grated Fresh Ginger
    • 4, peeled, diced Granny Smith Apples
    • 2, halved, juiced Oranges
  5. Apple Chutney Prep Cont.

    In a medium pot, place all ingredients over low heat. Let simmer and reduce for 15 minutes or until thick. Let cool to room temperature.

    • 1, diced Yellow Onion
    • 1 1/2 Tbsp, grated Fresh Ginger
    • 4, peeled, diced Granny Smith Apples
    • 2, halved, juiced Oranges
    • 1/2 cup Apple Cider Vinegar
    • 2/3 cup Light Brown Sugar
    • 1/2 tsp Mustard Seeds
    • 1/4 tsp Red Pepper Flakes
    • 1 tsp Kosher Salt
    • 1/2 cup Raisins
  6. 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 710 kcal  
Low Fat 24.0 g 30%
Total Saturated Fat 10.0 g 49%
Unsaturated Fat 14 g  
Low Cholesterol 50 mg 16%
Low Sodium 1330 mg 60%
Total Carbohydrate 107 g 39%
Fiber Total Dietary 9 g 31%
Sugars Total 74 g  
Protein 21 g 43%
Vitamin C 51 mg 60%
Calcium Ca 211 mg 15%
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By Innit Culinary Team