Ingredients
Scale
- 4 tablespoons olive oil or vegan butter
- 1 large onion, diced
- 4 garlic cloves, chopped
- 1 lb cremini mushrooms, sliced
- 1/2 teaspoon salt
- 1 tablespoon fresh rosemary, chopped
- 3 cups hot veggie broth or chicken stock
- 1/2 cup vegan sour cream or cashew cream
Instructions
- Heat olive oil in a heavy-bottom pot over medium-high heat. Sauté onions until golden (3-4 minutes), then add garlic and sauté for an additional 2 minutes.
- Add sliced mushrooms, salt, and rosemary; cook for about 10-12 minutes until mushrooms release their liquid. Pour in cooking apple juice and cook until most liquid evaporates (3-4 minutes).
- Lower heat and sprinkle flour over the mixture; stir for 1-2 minutes while gradually adding hot broth until combined. Simmer gently until thickened.
- Stir in sour cream (or vegan alternative) until well mixed.
- Season with pepper to taste and adjust salt if necessary.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 620mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg