Ingredients
Scale
- 4 tablespoons olive oil, butter, or vegan butter
- 1 large onion, diced
- 4 garlic cloves, rough chopped (plus more for garnish)
- 1 lb cremini mushrooms, sliced
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- 1/4 cup apple juice or vinegar
- 5 tablespoons flour (or gluten-free flour)
- 3 cups hot veggie broth or chicken stock
- 1/2 cup sour cream (or vegan sour cream)
- Pepper to taste
Instructions
- In a large pot over medium-high heat, heat oil or butter. Sauté diced onion for about 3-4 minutes until golden brown. Add garlic and cook for another 2 minutes.
- Stir in sliced mushrooms, salt, and rosemary. Sauté for about 10-12 minutes until the mushrooms release their liquid. Add apple juice and cook off most of the liquid.
- Sprinkle flour over the mixture, stirring constantly for 1-2 minutes. Gradually add broth while stirring to combine; bring to a gentle simmer.
- Mix in sour cream until fully blended. Season with pepper and adjust consistency by adding more broth if desired.
- For garnish, prepare garlic chips by thinly slicing garlic and frying until golden.
- Serve hot with reserved mushroom slices and crispy garlic chips on top.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 295
- Sugar: 3g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 24mg