Creamy mushroom soup made with sautéed mushrooms, garlic, rosemary, and a silky cream base.

4 tbsp olive oil or butter

1 large onion, diced

4 garlic cloves, chopped

1 lb cremini mushrooms, sliced

1/2 tsp salt

1 tbsp fresh rosemary

1/4 cup cooking sherry or marsala

5 tbsp flour

3 cups hot broth

3/4 cup sour cream

Black pepper to taste

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1. Saute onion and garlic.

2. Cook mushrooms until golden.

3. Deglaze with wine.

4. Stir in flour.

5. Add broth gradually.

6. Simmer until thickened.

7. Stir in sour cream.

8. Season and serve.

Do not rush mushroom cooking.

Use hot broth for best texture.