Creamy Mushroom Soup with Sherry

This creamy mushroom soup with sherry is smooth, flavorful, decadent, and totally delicious. Ready in about half an hour!

As you may know by now, I am not much of a drinker, but I am a big fan of cooking with alcohol. Sherry in mushroom soup isn't the most original thing in the world, but it's one of those things that just works, so I'm sticking with it.

I like my mushrooms roughly chopped in this soup, but you can chop them to whatever size you like. You could even blend the soup if you wanted it totally smooth.

I like to branch out a bit and buy different varieties of mushrooms depending what's in store, what's in season, etc. I have yet to find a mushroom I don't like! The mushrooms in this soup make it really rich and flavorful.

I used portobello mushrooms and crimini (cremini) mushrooms. Did you know crimini mushrooms are simply immature portobello mushrooms? Crimini mushrooms are slightly more watery and less potent-tasting than their full-grown counterparts. Feel free to use whatever mushrooms you like or have on hand.

I hope you will enjoy this creamy mushroom soup recipe!

5 from 1 vote

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Creamy Mushroom Soup with Sherry

This creamy mushroom soup with sherry is smooth, flavorful, decadent, and totally delicious. Ready in about half an hour!

Course Soup

Cuisine American

Keyword creamy mushroom soup, mushroom soup with sherry

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 4

Author Natasha Bull

Ingredients

• 2 tablespoons butter
• 2 small shallots chopped
• 2 portobello mushrooms
• 14 ounces crimini mushrooms
• 2/3 cup dry sherry
• 2 (10 ounce) cans vegetable or chicken broth
• 4 cups heavy/whipping cream
• 3 cloves garlic minced
• Italian seasoning
• 4 tablespoons flour
• Salt & pepper to taste

Instructions

1. Melt butter over medium heat in a large pot.
2. Chop shallots and add to pot when butter is melted, stirring periodically.
3. While shallots are cooking, chop mushrooms into desired size and add to pot. Cook on medium heat, stirring occasionally, for about five minutes.
4. Add sherry and continue to cook for a few minutes.
5. Add garlic, vegetable broth, cream, and a few dashes of Italian seasoning.
6. Increase heat to high, and just before it comes to a boil, slowly stir in the flour and reduce heat to medium low.
7. Simmer soup for about 15 minutes until cooked through and thickened.
8. Add salt & pepper, to taste.

Recipe Notes

• Feel free to swap in whatever mushrooms you like.

You may also like my loaded mushroom soup recipe.