This creamy mushroom soup with rosemary is earthy, fragrant, and deeply comforting. Golden mushrooms, garlic, and onion are blended silky-smooth, then finished with sour cream for a rich, velvety bowl. It is a wonderful companion to Classic Homemade Chicken Noodle Soup and Creamy Mushroom Soup on chilly evenings.
Ingredients
- 450 g (1 lb) mushrooms
- 4 garlic cloves
- 1 large onion
- 1 tbsp fresh rosemary, chopped
- 5 tbsp flour
- Salt and pepper to taste
- 4 tbsp olive oil
- 1/2 cup sour cream
- 300 ml (1 1/4 cups) broth (vegetable, chicken, beef, or bouillon)
Instructions
- Sauté the onion, garlic, and mushrooms in oil until golden. Add the rosemary.
- In a saucepan, whisk the flour into the broth until smooth.
- Combine with the mushrooms and blend until silky.
- Stir in the sour cream and enjoy.
Tips
Sauté the mushrooms without crowding the pan so they brown instead of steaming. Whisk the flour well into the broth to avoid lumps, and add the sour cream off high heat. For more mushroom cooking guidance, see Serious Eats.
Nutrition: per 100 g: 58 kcal, protein 3 g, fat 4 g, carbs 2 g