Ingredients
Scale
- 4 tablespoons olive oil or vegan butter
- 1 large onion, diced
- 4 garlic cloves, rough chopped (plus extra for garnish)
- 1 lb cremini mushrooms, sliced
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- 3 cups hot vegetable broth or chicken stock
- 3/4 cup vegan sour cream or cashew cream
Instructions
- Heat oil in a large pot over medium-high heat. Sauté onions until golden, then add garlic and cook for another 2 minutes.
- Add sliced mushrooms, salt, and rosemary; sauté until mushrooms release their liquid, about 10–12 minutes.
- Stir in flour and gradually add hot broth while mixing to combine. Bring to a gentle simmer.
- Incorporate sour cream until fully blended; adjust seasoning to taste.
- If desired, thin the soup with additional broth.
- Serve topped with crispy garlic chips and a drizzle of truffle oil.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg