Description
Mushroom Soup with Rosemary and Garlic is a rich, comforting, and flavorful dish that’s keto-friendly and adaptable to vegan or gluten-free diets. Perfect for special gatherings or simple weeknight dinners, this soup combines earthy cremini mushrooms, aromatic rosemary, and a creamy base made with sour cream or vegan alternatives. Serve it with crusty bread for a hearty meal that’s both satisfying and elegant.
Ingredients
Main Ingredients
- 4 tablespoons olive oil, butter or vegan butter
- 1 large onion, diced (or two fat shallots)
- 4 garlic cloves, rough chopped (plus 2-4 more for garnish, sliced)
- 1 lb cremini mushrooms, sliced (or 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 gluten-free flour)
- 3 cups hot vegetable broth, chicken stock, or beef broth (or water with bouillon cubes)
- 1/2 cup to 1 cup sour cream (3/4 cup recommended) or vegan sour cream, cashew cream (or heavy cream)
- Pepper to taste
Optional Garnish
- Drizzle of truffle oil
- Garlic chips
- Croutons
- Crusty bread
Instructions
- Prepare the Base: Heat olive oil, butter, or vegan butter in a large, heavy-bottom pot or Dutch oven over medium-high heat. Add diced onion and sauté for 3-4 minutes, stirring constantly until golden and fragrant. Reduce heat to medium, add the chopped garlic and sauté for another 2 minutes to soften and infuse flavor.
- Cook the Mushrooms: Add sliced mushrooms, salt, and rosemary to the pot. Cook for 10-12 minutes, stirring occasionally, allowing mushrooms to release their moisture. Once mushrooms have softened, pour in the sherry cooking wine. Increase heat to turn off the liquid completely by cooking for 3-4 minutes, stirring until the mushrooms glisten. Optionally, reserve 1/4 cup of mushrooms for garnish.
- Add Flour and Broth: Lower heat to medium. Sprinkle flour evenly over the mushroom mixture and stir constantly to toast it for 1-2 minutes. Gradually add 1 cup of hot broth, stirring well to incorporate all browned bits from the pot’s bottom. Add the remaining broth in two portions (1 cup each), stirring continuously and bringing the soup to a gentle simmer. Whisk thoroughly to thicken the soup.
- Incorporate Cream and Season: Stir in the sour cream or vegan substitute until fully blended into the soup. Season with freshly ground pepper and taste for salt. Adjust consistency by adding more broth if a thinner soup is desired, then readjust seasoning.
- Make Garlic Chips (Optional Garnish): Thinly slice garlic cloves lengthwise. Heat 2 tablespoons oil in a small sauté pan over medium heat. Add garlic slices in a single layer without overlapping and sprinkle a pinch of salt. Cook for about 3 minutes until golden on one side, then flip and cook until the other side is crisp and golden. Drain on a paper towel. Optionally add extra rosemary leaves during cooking for added aroma.
- Serve: Ladle soup into bowls and garnish with reserved mushroom slices, garlic chips, and a drizzle of truffle oil. Serve with crusty bread or croutons for a complete meal.
Notes
- Butter and sherry cooking wine create the most flavorful soup, with sherry adding a subtle sweetness and complexity. Marsala or red wine can be used as substitutes.
- For a puréed version, blend part or all of the soup for a smoother texture.
- The choice of broth impacts flavor: chicken broth offers richness, vegetable broth is lighter and suitable for vegan diets, and beef broth adds depth. Adding 1-2 teaspoons of miso to vegetable broth can enhance umami.
- To keep the soup vegan, use olive oil or vegan butter and substitute sour cream with vegan sour cream or cashew cream; add a few drops of lemon juice or vinegar to mimic the tanginess of sour cream.
- Leftovers keep well in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
