Mushroom Soup Recipe
This Mushroom Soup with Rosemary and Garlic is a flavorful, hearty dish perfect for weeknight dinners or special gatherings. It’s keto-friendly, adaptable for gluten-free and vegan diets, and comes together with minimal effort. Serve it with crusty bread or sourdough croutons for a satisfying meal.
Ingredients
- 4 tablespoons olive oil butter, or vegan butter
- 1 large onion diced (or 2 large shallots)
- 4 garlic cloves roughly chopped (plus 2–4 more for garnish, sliced)
- 1 pound cremini mushrooms sliced (or any mushrooms of your choice)
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary chopped (or substitute with thyme)
- 1/4 cup sherry cooking wine or marsala wine or red wine
- 5 tablespoons flour or gluten-free flour
- 3 cups hot vegetable broth chicken stock, or beef broth (or water with bouillon cubes)
- 1/2 to 1 cup sour cream or vegan sour cream, cashew cream, or heavy cream—3/4 cup recommended
- Freshly ground black pepper to taste
- Optional garnishes: Truffle oil garlic chips, reserved mushrooms, croutons, crusty bread
Instructions
Sauté Aromatics:
- Heat olive oil or butter in a large pot or Dutch oven over medium-high heat. Add the diced onion and sauté for 3–4 minutes until golden and fragrant. Lower the heat to medium, add the chopped garlic, and sauté for another 2 minutes.
Cook Mushrooms:
- Stir in the sliced mushrooms, salt, and rosemary. Sauté for 10–12 minutes, stirring occasionally, until the mushrooms release their liquid. Add the sherry cooking wine (not sherry vinegar), increase the heat, and cook until the liquid has evaporated, about 3–4 minutes. The mushrooms should look glossy. (Optional: Reserve 1/4 cup of mushrooms for garnish.)
Thicken Soup:
- Reduce the heat to medium. Sprinkle the flour over the mushrooms and stir constantly for 1–2 minutes to toast it lightly. Gradually add the hot broth, 1 cup at a time, stirring well after each addition to incorporate all the browned bits from the bottom of the pot. Once all the broth is added, bring the soup to a gentle simmer, whisking frequently until it thickens.
Add Creaminess:
- Stir in the sour cream (or your chosen alternative) until fully blended. Taste and adjust seasoning with salt and pepper. If a thinner consistency is desired, add more broth and adjust the salt accordingly.
Make Garlic Chips (Optional):
- Thinly slice the garlic lengthwise. Heat 2 tablespoons of olive oil in a small pan over medium heat. Add the garlic slices in a single layer and sprinkle with a pinch of salt. Cook until golden on one side, about 3 minutes, then flip and cook the other side until crispy. Remove and place on a paper towel to drain.
Serve:
- Ladle the soup into bowls. Garnish with the reserved mushrooms, garlic chips, and a drizzle of truffle oil if desired. Serve with crusty bread or croutons for a complete meal.