Sherried Mushroom Soup

Indulge in the velvety richness of Sherried Mushroom Soup, a comforting dish that flawlessly combines earthy mushrooms, aromatic herbs, and a splash of dry sherry for an elegant touch. This creamy soup, made with a medley of cremini and button mushrooms, is gently blended to a silky consistency and enriched with heavy cream for unparalleled decadence. The infusion of garlic, fresh thyme, and a hint of sherry creates layers of flavor that elevate this cozy classic. Perfect as a starter or a satisfying main course, this soup is garnished with fresh parsley for a bright finish. Designed to impress yet simple to prepare in just under an hour, this recipe is ideal for mushroom lovers looking for a comforting and sophisticated dish.

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 16 ounces cremini mushrooms, sliced
• 8 ounces white button mushrooms, sliced
• 0.5 cup dry sherry
• 2 tablespoons all-purpose flour
• 4 cups vegetable or chicken stock
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt
• 0.5 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (optional garnish)

Directions

Step 1

1. In a large pot, melt the butter with the olive oil over medium heat.

Step 2

2. Add the chopped onion and cook for 3-4 minutes until softened and translucent.

Step 3

3. Stir in the minced garlic and cook for 1 minute, stirring frequently to avoid burning.

Step 4

4. Add the sliced cremini and button mushrooms to the pot and cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.

Step 5

5. Pour in the dry sherry, stirring to deglaze the pot, and cook for 2-3 minutes to let the alcohol evaporate and the liquid reduce slightly.

Step 6

6. Sprinkle the flour over the mushroom mixture and stir well to coat evenly. Cook for 1-2 minutes, allowing the raw flavor of the flour to cook off.

Step 7

7. Gradually stir in the vegetable or chicken stock, ensuring there are no lumps. Bring the mixture to a gentle simmer and cook for 10 minutes, stirring occasionally.

Step 8

8. Use an immersion blender to blend the soup until smooth, or carefully transfer it in batches to a countertop blender and return it to the pot.

Step 9

9. Stir in the heavy cream, fresh thyme leaves, kosher salt, and black pepper. Cook for 5 more minutes, stirring gently, to meld the flavors.

Step 10

10. Taste and adjust seasoning as needed. Remove the pot from heat.

Step 11

11. Ladle the soup into bowls and garnish with freshly chopped parsley, if desired. Serve warm.

Nutrition Facts

Serving size	(2209.1g)

Amount per serving	% Daily Value*
Calories	1794.9

Total Fat 146.3g	0%
Saturated Fat 78.6g	0%
Polyunsaturated Fat 1.3g
Cholesterol 364mg	0%
Sodium 4169.7mg	0%
Total Carbohydrate 57.3g	0%
Dietary Fiber 11.6g	0%
Total Sugars 20.3g
Protein 31.3g	0%

Vitamin D 68.0IU	0%
Calcium 136.3mg	0%
Iron 5.2mg	0%
Potassium 2664.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 78.8%

Protein: 7.5%

Carbs: 13.7%