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
Scale
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.