Name: Creamy Mushroom Soup
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 tbsp vegan butter (or olive oil); 1 large onion (diced (or 2 fat shallots)); 4 clove garlic cloves (rough chopped); 1 lb cremini mushrooms (sliced (or mushrooms of your choice)); 0.5 tsp salt; 1 tbsp fresh rosemary (chopped (or thyme)); 0.25 cup sherry (cooking wine (ensure vegan, or use red wine)); 5 tbsp flour ((or GF flour)); 3 cup vegetable broth (hot); 0.75 cup vegan sour cream ((adjust to taste, 0.75 cup recommended, or cashew cream)); null to_taste pepper; 2 clove garlic cloves (thinly sliced); 2 tbsp olive oil; null dash salt; null sprig fresh rosemary (a few leaves); null drizzle truffle (oil); null to_garnish croutons; null slice bread (crusty)

Instructions

Show units in method

1

Heat vegan butter (4 tbsp) (or olive oil) in a large, heavy-bottom pot or Dutch oven. Add onion (1 large) and sauté over medium-high heat for 3-4 minutes, stirring constantly, until golden and fragrant.
2

Lower heat to medium, add garlic cloves (4 clove) and sauté for 2 minutes.
3

Add the cremini mushrooms (1 lb), salt (0.5 tsp), and fresh rosemary (1 tbsp). Sauté for 10-12 minutes, stirring occasionally, allowing mushrooms to release all their liquid.
4

Add the sherry (0.25 cup) (ensure vegan). Turn the heat up and cook off the liquid completely, stirring for about 3-4 minutes, until mushrooms glisten. Optional: Set aside 0.25 cup mushrooms for garnish.
5

Turn the heat back down to medium, sprinkle flour (5 tbsp) over the mixture, and stir constantly, toasting it for 1-2 minutes.
6

Add hot vegetable broth (3 cup), one cup at a time, stirring well after each addition to incorporate any browned bits and prevent lumps. Bring to a gentle simmer, whisking, until the soup thickens.
7

Stir in the vegan sour cream (0.75 cup) until fully incorporated.
8

Season with [to_taste pepper] and adjust [salt] to taste. If you would like a thinner soup, add a little more [vegetable broth], readjusting the [salt].
9

To make the garlic chips: Thinly slice garlic cloves (2 clove). Heat olive oil (2 tbsp) in a small sauté pan over medium heat. Add the garlic slices without overlapping, sprinkle with a [dash salt], and turn over when golden, about 3 minutes. Cook the other side until golden and crispy. Set on a paper towel. Optionally, toss in a few [sprig fresh rosemary] leaves at the same time.
10

To Serve: Ladle into bowls and top with a few slices of reserved mushrooms and garlic chips, and a [drizzle truffle oil]. Serve with [crusty bread].