Creamy Mushroom Soup
Ingredients
The soup
-
4
tablespoons
olive oil, butter or vegan butter
-
1
large
onion, diced (or two fat shallots)
-
4
cloves
garlic, rough chopped (2–4 more for garnish, sliced)
-
1
lb
cremini mushrooms, sliced (or use mushrooms of your choice)
-
½
teaspoon
salt
-
1
tablespoon
fresh rosemary, chopped (or thyme)
-
¼
cup
sherry cooking wine (or marsala wine or red wine)
-
5
tablespoons
flour (or GF flour)
-
3
cups
hot veggie broth, chicken stock, or beef broth
-
½
cup
sour cream (or vegan sour cream, cashew cream)
-
to taste
pepper
Optional garnishes
-
to taste
truffle oil
-
to taste
garlic chips
-
to taste
croutons
-
to taste
crusty bread
Instructions
- Heat oil or butter in a large pot and sauté onions for 3-4 minutes until golden.
- Add garlic and sauté for 2 minutes, then add sliced mushrooms, salt, and rosemary.
- Sauté for 10-12 minutes until mushrooms release their liquid.
- Add sherry cooking wine and cook off most of the liquid.
- Sprinkle flour over the mixture, stir, and toast for 1-2 minutes.
- Gradually add hot stock, stirring well to combine, and bring to a gentle simmer.
- Stir in sour cream until fully incorporated and season with pepper.
- For garlic chips, slice garlic and sauté in oil until golden and crispy.
- Serve soup topped with mushrooms, garlic chips, and a drizzle of truffle oil.
Nutrition Facts (estimated)
Servings
4
Calories
351
Total fat
22.9g
Total carbohydrates
26.2g
Total protein
12.8g
Sodium
588mg
Cholesterol
20.5mg
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