Mushroom Rosemary Soup w/ Herbed Goat Cheese - Innit

Ingredients

4 Servings

Produce

  • Fresh Rosemary 1 3/4 bunches

  • Chives 2 Tbsp

  • Garlic Clove 5 cloves

  • Yellow Onion 1

  • Italian Parsley 2 Tbsp

  • Cremini Mushrooms 2 lb

Spices

  • Kosher Salt 1 pinch

  • Black Pepper 1 pinch

Dairy & Eggs

  • Goat Cheese 1/4 lb

  • Heavy Cream 1 1/2 cups

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

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. Prepare Herbed Goat Cheese

    Prepare herbs. In a medium bowl, mix goat cheese, cream and herbs together until smooth.

    • 2 Tbsp, chopped Chives
    • 2 Tbsp, leaves picked, chopped Italian Parsley
    • 1/4 lb Goat Cheese
    • 1/2 cup Heavy Cream
  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 540 kcal  
Total Fat 33.0 g 42%
Total Saturated Fat 17.0 g 87%
Unsaturated Fat 16 g  
Low Cholesterol 80 mg 26%
Low Sodium 860 mg 40%
Total Carbohydrate 34 g 12%
Fiber Total Dietary 4 g 13%
Sugars Total 14 g  
Protein 25 g 50%
Vitamin C 11 mg 10%
Calcium Ca 181 mg 15%
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By Innit Culinary Team