Creamy Mushroom Soup | Recipe Cart
Creamy Mushroom Soup with Rosemary and Garlic - a delicious easy recipe that is Keto friendly and perfect for special gatherings or simple enough for weeknight
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Cooking tools:
- Dutch oven
- Pot
- Saute pan
- Wooden spoon
- Whisk
- Ladle
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Serving bowl
- Paper towel
- Stove
Ingredients
- 4 tablespoons olive oil, butter or vegan butter
- one large onion, diced (or two fat shallots)
- 4 garlic cloves, rough chopped (2-4 more for garnish, sliced)
- 1 lb cremini mushrooms, sliced ( or use mushrooms of your choice)
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, chopped (or thyme)
- 1/4 cup sherry cooking wine (not vinegar) or marsala wine or red wine
- 5 tablespoons flour (or GF flour)
- 3 cups hot veggie stock, chicken stock or beef broth (or use water with bullion cubes) see notes.
- 1/2 cup to 1 cup sour cream ( 3/4 cup seems just right) or use vegan sour cream, cashew cream (or use heavy cream)
- pepper to taste
- Optional garnish: drizzle of truffle oil, garlic “chips” ( see notes) croutons, crusty bread!
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