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
- 1/4 cup apple juice or cooking apple 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 large pot over medium-high heat. Sauté diced onion for 3–4 minutes until golden, then add garlic and cook for another 2 minutes.
- Add sliced mushrooms, salt, and rosemary; sauté for 10–12 minutes until liquid is released. Pour in apple juice and cook until most liquid evaporates (about 3–4 minutes).
- Sprinkle flour over the mixture; stir constantly for about 2 minutes. Gradually add hot broth until combined; bring to a gentle simmer.
- Stir in sour cream until fully mixed; season with pepper as desired.
- Serve hot, garnished with crispy garlic chips and crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: General
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 265
- Sugar: 3g
- Sodium: 890mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 23mg