Mushroom Soup
Make a rich mushroom soup with rosemary, perfect for winter meals! Keto, GF, and vegan adaptable.
Ingredients
- 4 tablespoons olive oil butter, or vegan butter
- 1 large onion diced (or 2 shallots)
- 4 garlic cloves roughly chopped (plus 2–4 extra for garnish)
- 1 lb cremini mushrooms sliced (or your mushroom of choice)
- ½ teaspoon salt
- 1 tablespoon fresh rosemary chopped (or thyme)
- ¼ cup sherry cooking wine or marsala/red wine
- 5 tablespoons flour all-purpose or gluten-free
- 3 cups hot vegetable broth chicken stock, or beef broth
- ½ to 1 cup sour cream vegan, cashew cream, or heavy cream
- Pepper to taste
Optional Garnish:
- Truffle oil drizzle
- Garlic chips
- Croutons
- Crusty bread
Instructions
Step 1: Sauté the Aromatics
- In a large pot or Dutch oven, heat your oil or butter over medium-high heat. Add the diced onion and sauté for 3–4 minutes until golden and fragrant. Lower the heat to medium, add garlic, and continue to cook for 2 more minutes.
Step 2: Cook the Mushrooms
- Add the sliced mushrooms, salt, and rosemary to the pot. Sauté for 10–12 minutes, stirring occasionally. Allow the mushrooms to release their moisture and develop a deep, savory flavor. Pour in the cooking wine, turn up the heat, and let the alcohol cook off — about 3–4 minutes.
- Optional: Set aside ¼ cup of mushrooms for garnish.
Step 3: Create the Roux
- Lower the heat to medium again. Sprinkle flour over the mushrooms and stir constantly for 1–2 minutes. This will help thicken the soup. Add 1 cup of hot broth and stir vigorously to deglaze the pot and mix in all the browned bits. Add the remaining 2 cups of broth gradually, stirring well.
Step 4: Add Creaminess
- Once the soup reaches a gentle simmer, stir in the sour cream or your preferred alternative. Mix thoroughly until smooth. Season with pepper and taste for salt, adjusting if needed.
- Tip: If the soup is too thick for your liking, add a bit more broth to reach your desired consistency.