Creamy Sherry Mushroom Soup Recipe - Allrecipes.com
Creamy Sherry Mushroom Soup Recipe
  • READY IN 45 mins

Creamy Sherry Mushroom Soup

Recipe by  

"Served as a walk-around appetizer in mugs or as a sit-down first course, this creamy soup is as easy as it is delicious -- a mushroom-lover's delight and relatively low fat. If you wish, prepare the soup a day or two in advance and refrigerate. Warm it up on the stovetop or microwave just prior to serving."

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Ingredients Edit and Save

Original recipe makes 6 cups Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Wipe mushroom caps with a damp cloth. Trim stems and coarsely chop mushrooms. In a 6-quart pot, melt butter with onion. Add mushrooms and sherry cooking wine. Cook over high heat, stirring occasionally, 8-10 minutes or until most, but not all, of the liquid is absorbed. Sprinkle flour over mushrooms; stir in milk, broth, soy sauce and sage. Bring to a boil, then immediately reduce heat. Simmer gently 10 minutes, stirring occasionally.
  2. Remove soup from heat. Use an immersion blender to puree soup. Or pour soup into a blender in three batches. Blend each batch until smooth and return to pot to keep warm. Serve garnished with sniped chives or mild green onion.
Kitchen-Friendly View

Footnotes

  • Holland House Marsala Cooking Wine may be substituted.
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Reviews More Reviews

Jan 17, 2014

Really good with a few tweaks. Double the mushrooms andsherry. Use half and half instead of milk with two cups instead of three. Curious about beef broth in place of chicken.

 
Mar 28, 2015

The flavor of the mushrooms cooked in the sherry was amazing, but the broth left something to be desired. A bit of rosemary finishing salt helped a lot. I didn't puree it (just personal preference), but perhaps that would have improved the taste and texture of the broth.

 

4 Ratings

Nov 29, 2014

Really good! I did make two changes as we do not eat gluten or soy. I used arrowroot powder as the thickener and homemade worcestershire sauce instead of soy sauce. I also did not puree it as we like chunky soups. This recipe was super fast and really good. Even my picky eater loved it!

 
Dec 29, 2013

This is a very easy soup with EXCELLENT results! I did make some minor changes due to personal taste and lack of availability of ingredients -- first, I used shallots instead of an onion (for their milder flavor), and I also used a mixture of different kinds of mushrooms - both of which worked out fine. Don't bring soup to a hard boil at any time, just follow instructions as they are. After making the soup, I put it in a crockpot on Warm, then on LOW for a party that was several hours away - it kept the soup at a perfect temp and everyone LOVED it! Served it with snipped scallions to top it off and croutons which complimented it very nicely. Will definitely make this again!

 

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Nutrition

  • Calories
  • 144 kcal
  • 7%
  • Carbohydrates
  • 9.9 g
  • 3%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 6.5 g
  • 13%
  • Sodium
  • 267 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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