Mushroom Rosemary Soup w/ Apple Chutney - Innit

Ingredients

4 Servings

Produce

  • Fresh Ginger 1 1/2 Tbsp

  • Fresh Rosemary 1 3/4 bunches

  • White Onion 1

  • Oranges 2

  • Garlic Cloves 5

  • Granny Smith Apples 4

  • Yellow Onion 1

  • Cremini Mushrooms 2 lb

Spices

  • Kosher Salt 1 tsp

  • Black Pepper 1 pinch

  • Mustard Seeds 1/2 tsp

  • Red Pepper Flakes 1 pinch

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 4 cups

  • Sherry Wine 1/4 cup

Preparation

  1. Apple Chutney Prep

    Prepare ingredients. Squeeze juice from oranges over the apples.

    • 1, diced White Onion
    • 1 1/2 Tbsp, grated Fresh Ginger
    • 4, peeled, diced Granny Smith Apples
    • 2, halved, juiced Oranges
  2. 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 White 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 pinch Red Pepper Flakes
    • 1 tsp Kosher Salt
    • 1/2 cup Raisins
  3. Prepare Veggies

    Prepare ingredients.

    • 2 lb, sliced Cremini Mushrooms
    • 1, diced Yellow Onion
    • 5, peeled Garlic Cloves
    • 1/4 bunch, leaves picked Fresh Rosemary
  4. 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
  5. 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
  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 630 kcal  
Low Fat 20.0 g 26%
Total Saturated Fat 9.0 g 45%
Unsaturated Fat 11 g  
Low Cholesterol 40 mg 14%
Low Sodium 990 mg 45%
Total Carbohydrate 99 g 36%
Fiber Total Dietary 9 g 32%
Sugars Total 71 g  
Protein 15 g 31%
Vitamin C 51 mg 60%
Calcium Ca 206 mg 15%
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By Innit Culinary Team