Ingredients

4 Servings

Produce

  • Garlic Cloves 5

  • Fresh Rosemary 1 3/4 bunches

  • Yellow Onion 1

  • Cremini Mushrooms 2 lb

Spices

  • Kosher Salt 1 tsp

  • Black Pepper 1 1/8 tsp

Dairy & Eggs

  • Heavy Cream 1 cup

Pantry

  • Extra Virgin Olive Oil 2 Tbsp

Canned/Bottled Goods

  • Honey 1/4 cup

  • Sherry Vinegar 1/2 cup

  • Vegetable Stock 4 cups

  • Sherry Wine 1/4 cup

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. Prepare Sherry Gastrique

    Place all ingredients to a saucepan. Simmer and reduce over medium-low heat for 15 minutes. Let cool for 20 minutes.

    • 1/4 cup Honey
    • 1/2 cup Sherry Vinegar
    • 1 tsp Black Pepper
    • 1 tsp Kosher Salt
  3. 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
  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 400 kcal  
Total Fat 20.0 g 26%
Total Saturated Fat 9.0 g 45%
Unsaturated Fat 11 g  
Low Cholesterol 40 mg 14%
Sodium 970 mg 40%
Total Carbohydrate 43 g 16%
Fiber Total Dietary 4 g 14%
Sugars Total 27 g  
Good Source: Protein 13 g 27%
Vitamin C 7 mg 8%
Calcium Ca 126 mg 10%
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By Innit Culinary Team