Creamy Mushroom Soup

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. Start 4m timer

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

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. Start 12m timer

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. Start 4m timer

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

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.

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

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].

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. Start 3m timer

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].