1. Apple Chutney Prep

   Prepare ingredients. Squeeze juice from oranges over the apples.

   • 1 , diced White Onion
   • 1 1/2 Tbsp , grated 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 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 Crushed Red Peppers
   • 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

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	Amount per serving	Daily value percentage
Calories	620 kcal
Low Fat	20 g	26%
Total Saturated Fat	9 g	44%
Unsaturated Fat	11 g
Low Cholesterol	40 mg	14%
Low Sodium	990 mg	45%
Total Carbohydrate	97 g	35%
Fiber Total Dietary	8 g	28%
Sugars Total	71 g
Protein	15 g	30%
Vitamin C	50 mg	60%
Calcium Ca	187 mg	15%

Load More

	Amount per serving	Daily value percentage
Iron Fe	3 mg	15%
Vitamin D	0.7 µg	4%
Potassium K	1850 mg	40%
Vitamin E	1.7 mg	10%
B-Vitamins
Thiamin	0.4 mg	35%
Riboflavin	1.4 mg	110%
Niacin	13 mg	80%
Pantothenic Acid	4 mg	80%
Vitamin B-6	0.7 mg	40%
Folate (B9)	115 µg	30%
Vitamin B-12	0.3 µg	10%

By Innit Culinary Team