Step 1

In small dish, mix light sour cream and flour. Set aside.

Step 2

In soup pan, add extra virgin olive oil and onions. Sauté on medium/high heat until edges start to turn golden brown (about 2-3 minutes).

Step 3

Add garlic and sauté for about 10-20 seconds (be careful not the burn the garlic as the pan will be hot when you add).

Step 4

Add broth/stock and mushrooms to pot.

Step 5

Sprinkle spices on top and stir to mix.

Step 6

Bring mixture to a boil and cook until mushrooms are soft (about 3-4 minutes).

Step 7

Transfer mixture to a heat safe bowl.

Step 8

Allow to cool slightly,about 2-3 minutes. Add sour cream/flour mixture. TIP: See recipe card notes for extra step for extra creamy soup.

Step 9

Mix thoroughly and enjoy!