Ingredients
Scale
- 4 tablespoons olive oil or vegan butter
- 1 large onion, diced
- 4 garlic cloves, chopped (plus extra 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 vegetable broth or chicken stock
- 3/4 cup sour cream (or vegan alternative)
- Pepper to taste
Instructions
- Heat olive oil in a heavy-bottom pot over medium-high heat. Sauté diced onion for 3-4 minutes until golden.
- Add chopped garlic and sauté for an additional 2 minutes.
- Stir in sliced mushrooms, salt, and rosemary; sauté until mushrooms glisten (10-12 minutes). Add apple juice or vinegar to deglaze.
- Lower the heat and sprinkle flour over the mixture, stirring for about 1–2 minutes while gradually adding broth until simmering.
- Mix in sour cream until fully blended. Adjust seasoning with salt and pepper as needed.
- Serve hot with optional garnishes like garlic chips or truffle oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: World
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg