Mushroom Soup with Rosemary and Garlic Recipe
Mushroom Soup with Rosemary and Garlic is a rich and flavorful recipe perfect for cozy dinners or special occasions. This soup is keto-friendly, gluten-free, and can be easily adapted to be vegan. With earthy cremini mushrooms, fragrant rosemary, and a creamy texture enhanced by sour cream or vegan alternatives, it pairs wonderfully with crusty bread for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 4 tablespoons olive oil, butter, or vegan butter
- 1 large onion, diced (or 2 fat shallots)
- 4 garlic cloves, roughly chopped (plus 2–4 more for garnish, sliced)
- 1 lb cremini mushrooms, sliced (or mushrooms of your choice)
- ½ teaspoon salt
- 1 tablespoon fresh rosemary, chopped (or thyme)
- ¼ cup sherry cooking wine (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 bullion cubes)
- ½ to 1 cup sour cream (about ¾ cup works well) or vegan sour cream/cashew cream
- Freshly ground pepper, to taste
Optional Garnishes
- Drizzle of truffle oil
- Garlic chips
- Croutons
- Crusty bread
Instructions
- Sauté the Aromatics: Heat olive oil, butter, or vegan butter in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced onion and sauté for 3-4 minutes, stirring constantly, until golden and fragrant. Reduce heat to medium and add the roughly chopped garlic cloves; sauté for another 2 minutes.
- Cook the Mushrooms: Add the sliced mushrooms along with salt and chopped rosemary. Sauté for 10-12 minutes, stirring occasionally, until mushrooms release their liquid and begin to brown. Add the sherry cooking wine, increase heat, and cook off the liquid completely for about 3-4 minutes until mushrooms glisten. Optional: reserve ¼ cup of mushrooms for garnish.
- Add Flour and Broth: Reduce heat to medium. Sprinkle the flour evenly over the mushrooms and stir constantly to toast it for 1-2 minutes. Gradually add one cup of hot broth, stirring well to incorporate and scrape up browned bits from the bottom. Add the remaining two cups of broth, stirring to combine, and bring the mixture to a gentle simmer. Whisk occasionally as the soup thickens.
- Incorporate Cream and Season: Stir in sour cream or vegan sour cream/cashew cream until fully incorporated. Season the soup with fresh pepper and adjust salt to taste. If a thinner consistency is desired, add a little more broth and recheck seasoning.
- Prepare Garlic Chips (Optional): Thinly slice additional garlic cloves lengthwise. Heat 2 tablespoons of oil in a small sauté pan over medium heat. Add garlic slices in a single layer, lightly sprinkle with salt, and cook until golden on one side (about 3 minutes). Flip and cook other side until crispy. Drain on paper towels. Optionally toss in rosemary leaves during this process.
- Serve: Ladle the soup into bowls. Garnish with reserved mushroom slices, garlic chips, and a drizzle of truffle oil. Serve immediately with crusty bread or croutons for a hearty meal.
Notes
- Butter and sherry cooking wine provide the richest flavor, but marsala, red, or dry white wine are good substitutes.
- To make the soup pureed, blend all or half of the soup to desired texture.
- Use your choice of broth: chicken broth offers best flavor; vegan chicken broth or vegetable broth work well. Adding miso to vegetable broth adds depth.
- For a vegan version, use olive oil or vegan butter, and vegan sour cream or cashew cream. Add a few drops of lemon juice or vinegar to mimic sour cream’s tang if using cashew cream.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Keywords: mushroom soup, rosemary soup, garlic mushroom soup, keto mushroom soup, vegan mushroom soup, gluten-free soup, creamy mushroom soup