4 Servings


  • Garlic Cloves 5

  • Cremini Mushrooms 2 lb

  • Yellow Onion 1

  • Fresh Rosemary 1 bunches

  • Fresh Chives 2 Tbsp

  • Italian Parsley 2 Tbsp


  • Kosher Salt 1 pinch

Dairy & Eggs

  • Heavy Cream 1 1/3 cups

  • Soft Goat Cheese 1/4 lb


  • Extra Virgin Olive Oil 2 Tbsp

  • Black Pepper 1 pinch

Canned/Bottled Goods

  • Vegetable Stock 4 cups

  • Sherry Wine 1/4 cup


  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. 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
  3. Prepare Herbed Goat Cheese

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

    • 2 Tbsp , chopped Fresh Chives
    • 2 Tbsp , leaves picked, chopped Italian Parsley
    • 1/4 lb Soft Goat Cheese
    • 1/3 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


  Amount per
Daily value percentage
Calories 430 kcal  
Total Fat 28 g 36%
Total Saturated Fat 15 g 76%
Unsaturated Fat 13 g  
Low Cholesterol 65 mg 22%
Low Sodium 520 mg 25%
Total Carbohydrate 24 g 9%
Fiber Total Dietary 3 g 11%
Sugars Total 10 g  
Protein 19 g 37%
Vitamin C 9 mg 10%
Calcium Ca 154 mg 10%
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By Innit Culinary Team