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There is something utterly comforting about a warm bowl of velvety mushroom soup that feels like a hug in a bowl, and that’s exactly what this Creamy Mushroom Soup with Sherry Recipe delivers. Rich and deeply flavorful, this soup combines earthy portobello and crimini mushrooms with a splash of dry sherry that lifts the flavors to extraordinary heights. The lush cream and gentle Italian seasoning create the perfect symphony of taste and texture, making this soup an irresistible meal any day of the year.
Ingredients You’ll Need
Simple ingredients often make the most remarkable dishes, and this recipe is no exception. Each component plays a crucial role—from the butter that starts the savory base, to the sherry that introduces a delicate tang, and the cream that lends the soup its luxurious smoothness.
- 2 tablespoons butter: Provides a rich, silky base perfect for sautéing shallots and mushrooms.
- 2 small shallots (chopped): Adds a subtle sweetness and aromatics to deepen flavor complexity.
- 2 portobello mushrooms: Brings a meaty, earthy quality that makes the soup hearty and satisfying.
- 14 ounces crimini mushrooms: Adds variety in texture and amplifies the mushroom flavor.
- 2/3 cup dry sherry: Delivers a beautiful nutty acidity that balances the creaminess perfectly.
- 2 (10 ounce) cans vegetable or chicken broth: Forms the flavorful liquid base and keeps the soup light yet savory.
- 4 cups heavy/whipping cream: Creates the soup’s luscious, velvety texture and rich mouthfeel.
- 3 cloves garlic (minced): Infuses a gentle warmth and depth to every spoonful.
- Italian seasoning: Adds aromatic herbs that brighten and heighten the soup’s flavor profile.
- 4 tablespoons flour: Acts as a natural thickener to give the soup its satisfying body.
- Salt & pepper (to taste): Essential seasonings that bring all the flavors together beautifully.
How to Make Creamy Mushroom Soup with Sherry Recipe
Step 1: Melt Butter and Start Aromatics
Begin by melting the butter in a large pot over medium heat. The butter creates a rich foundation that will flavor every ingredient you add next. Once melted, toss in the chopped shallots, stirring occasionally as they soften into a sweet, translucent base.
Step 2: Add Mushrooms and Sauté
While the shallots work their magic, chop the portobello and crimini mushrooms to your preferred size—whether chunky or finely sliced for a silkier texture. Add them to the pot and cook for about five minutes, stirring occasionally. This step lets the mushrooms release their earthy juices, which meld beautifully with the caramelized shallots.
Step 3: Deglaze with Dry Sherry
Pour in the dry sherry, stirring gently to deglaze the pot. The sherry’s nutty and subtly sweet flavor not only deglazes but also lifts the mushrooms’ earthiness, creating a complex, irresistible taste base. Allow it to simmer for a few minutes so the alcohol cooks off, leaving behind a delicate essence.
Step 4: Add Garlic, Broth, Cream, and Seasoning
Next, stir in the minced garlic, broth, heavy cream, and a few dashes of Italian seasoning. The broth adds depth, while the cream transforms the soup into a luscious velvety delight. The Italian seasoning introduces herbaceous notes that enhance every spoonful without overpowering the mushroom.
Step 5: Thicken with Flour and Simmer
Increase the heat to high until the soup is just about to boil. At this moment, slowly sprinkle in the flour while stirring continuously to avoid lumps. Then turn the heat down to medium low and let the soup simmer for roughly 15 minutes. This gentle simmer allows the soup to thicken beautifully and for all the flavors to meld perfectly.
Step 6: Season and Finish
Finally, taste your creation and season with salt and pepper according to your preference. This last step ties all the rich, creamy, and tangy elements together, bringing that comforting, deeply satisfying taste you crave from this Creamy Mushroom Soup with Sherry Recipe.
How to Serve Creamy Mushroom Soup with Sherry Recipe
Garnishes
To elevate your soup presentation and taste, consider garnishing with a sprinkle of freshly chopped parsley or chives for a pop of color and fresh herbal brightness. A drizzle of truffle oil or a few sautéed mushroom slices on top adds an extra indulgent layer that pairs wonderfully with the soup’s creamy texture.
Side Dishes
This soup shines as a comforting starter but pairs beautifully with crusty bread, garlic toast, or a warm baguette for dipping in the luscious broth. For a heartier meal, serve alongside a crisp green salad with a tangy vinaigrette to balance the richness of the soup.
Creative Ways to Present
For an elegant touch, serve your Creamy Mushroom Soup with Sherry Recipe in small ramekins or mini bread bowls. You can also swirl in a little flavored cream or pesto on top just before serving to add a stunning visual and flavor element that will impress guests and family alike.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually deepen over time, so leftovers taste just as good, if not better, the next day. Just give it a good stir before reheating to restore its silky texture.
Freezing
You can freeze this Creamy Mushroom Soup with Sherry Recipe, but keep in mind that the cream might separate slightly upon thawing. For best results, freeze the soup before adding the cream, then stir it in fresh when reheating. Store in freezer-safe containers for up to two months.
Reheating
Gently reheat on the stove over low to medium heat, stirring occasionally to prevent scorching. If the soup has thickened too much, add a splash of broth or cream to bring it back to the perfect consistency. Avoid boiling to keep the cream from curdling.
FAQs
Can I use other types of mushrooms?
Absolutely! While portobello and crimini mushrooms work wonderfully for their meaty texture and earthiness, you can experiment with shiitake, oyster, or button mushrooms for different flavor nuances. Just adjust cooking times as needed.
Is dry sherry essential, or can I substitute it?
Dry sherry adds a unique nutty and slightly sweet flavor that truly enhances this soup, but if you don’t have it on hand, a dry white wine or even apple cider vinegar diluted with water can work as alternatives.
Can I make this soup vegan or dairy-free?
Yes! Swap the butter for olive oil, use a plant-based cream alternative like coconut cream or cashew cream, and choose vegetable broth to keep it vegan. The soup will still be rich and flavorful thanks to the mushrooms and sherry.
Why does the soup need to simmer for 15 minutes?
This simmering step allows the flour to thicken the soup while the flavors meld together and the cream integrates fully. It also ensures any raw flour taste is cooked off, resulting in a perfectly smooth, creamy texture.
Can I prepare this soup in advance for a dinner party?
Definitely! This soup is an excellent make-ahead option. Prepare it a day in advance, refrigerate, and reheat gently before serving. Add any fresh garnishes just before presenting to guests for maximum appeal.
Final Thoughts
This Creamy Mushroom Soup with Sherry Recipe is a soul-warming dish you’ll want to keep in your recipe collection forever. Its luxurious creaminess, balanced with earthy mushrooms and a hint of sherry’s magic, makes every spoonful an experience. I can’t wait for you to try it and discover just how simple ingredients transform into such an unforgettable comfort food!
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Creamy Mushroom Soup with Sherry Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A rich and creamy mushroom soup enhanced with the depth of sherry, combining portobello and crimini mushrooms simmered in a blend of cream and vegetable broth, seasoned with Italian herbs for a comforting and flavorful dish perfect for any occasion.
Ingredients
Mushrooms & Vegetables
- 2 small shallots, chopped
- 2 portobello mushrooms, chopped
- 14 ounces crimini mushrooms, chopped
- 3 cloves garlic, minced
Liquids & Dairy
- 2/3 cup dry sherry
- 2 (10 ounce) cans vegetable or chicken broth
- 4 cups heavy/whipping cream
Other Ingredients
- 2 tablespoons butter
- 4 tablespoons flour
- Italian seasoning, to taste
- Salt & pepper, to taste
Instructions
- Melt Butter: Melt butter over medium heat in a large pot to create a rich base for the soup.
- Sauté Shallots: Add chopped shallots to the melted butter and stir occasionally as they soften and release their flavors.
- Cook Mushrooms: Add the chopped portobello and crimini mushrooms to the pot. Cook over medium heat for about five minutes, stirring occasionally until they soften and release their juices.
- Add Sherry: Pour in the dry sherry and continue cooking for a few more minutes, allowing the alcohol to evaporate and the flavors to meld.
- Add Garlic and Liquids: Stir in the minced garlic, vegetable broth, heavy cream, and a few dashes of Italian seasoning, mixing well to combine all ingredients.
- Incorporate Flour: Increase heat to high and just before the soup starts to boil, slowly stir in the flour to thicken the mixture, then reduce the heat to medium-low.
- Simmer Soup: Let the soup simmer gently for about 15 minutes, allowing it to thicken and the flavors to fully develop.
- Season and Serve: Add salt and pepper to taste, stir well, and serve hot for a creamy, flavorful mushroom soup.
Notes
- For a smoother texture, blend part or all of the soup before simmering.
- Use chicken broth instead of vegetable broth for a richer flavor if preferred.
- Adjust the amount of sherry based on taste preference or substitute with white wine if desired.
- Fresh Italian seasoning works best, but dried can be used as a substitute.
- This soup can be refrigerated for up to 3 days and reheated gently on the stovetop.
