Creamy Mushroom Soup w/ roasted garlic and butternut squash seed oil

• 4 Tbsp Olive oil or vegan butter
• 1 large onion diced
• 4 garlic cloves (roughly chopped) and 4 more thinly sliced for garnish
• 1 lb baby Bella mushrooms, cremini or whatever mushrooms you like most.
• 1 Tbsp fresh Rosemary chopped
• Salt and pepper
• 5 Tbsp flour
• 1/4 cup Marsala or Sherry wine (not vinegar)
• 3 cups of hot vegetable or chicken stock.
• 3/4 cup sour cream
• Garnish garlic chips, a drizzle of butternut squash seed oil Optional

1. In a large pot or Dutch oven, heat oil or melt butter.
2. Add onion and saute over medium high heat for 3-4 minutes stirring constantly until fragrant and golden brown.
3. Lower heat to a medium and add chopped garlic. Saute for 2 more minutes.
4. Add sliced mushrooms, salt and Rosemary. Saute about 10 minutes stirring occasionally until mushrooms release their liquid.
5. Add Marsala or Sherry wine (don’t mistake for vinegar). Turn heat back up and cook until liquid is completely gone.
6. Turn back down to medium and add flour to top of mushrooms. Stirring constantly until toaated (1-2 minutes).
7. Add 1 cup of hot stock. Stir to mix ingredients well.
8. Add second cup of hot stock stir well.
9. Add last cup (3rd) of stock whisking until it thickens slightly.
10. Stir in sour cream until fully incorporated. Season with salt and pepper.
11. (Optional for garnish) In a separate pan heat 1 Tbsp oil then add sliced garlic and additional Rosemary. Brown and place on paper towel.
12.  Ladle soup into bowls and top with a few mushroom slices, garlic chips and Rosemary. Drizzle with butternut squash seed oil and serve with Italian bread.

Enjoy/Tastedis

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http://www.stillwateroliveoil.com/