Creamy Mushroom Soup

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

4 tablespoons olive oil, butter or vegan butter

one large onion, diced (or two fat shallots)

4 garlic cloves, rough chopped ( 2 to 4 more for garnish, sliced)

1 lb cremini mushrooms, sliced ( or use mushrooms of your choice)

½ teaspoon salt

1 tablespoon fresh rosemary, chopped (or thyme)

¼ cup sherry cooking wine (not vinegar) or marsala wine or red wine

5 tablespoons flour (or GF flour)

3 cups hot veggie stock, chicken stock or beef broth ( or use water with bullion cubes) see notes.

½ cup to 1 cup sour cream ( ¾ cup seems just right) or use vegan sour cream, cashew cream (or use heavy cream)

pepper to taste

Optional garnish: drizzle of truffle oil, garlic “chips” ( see notes)

Directions at feastingathome.com

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