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

patterned bowl with creamy mushroom soup with sherry and parsley garnish

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. It’s also amazing with chicken… check out my Chicken Gloria recipe if you’re curious.

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 cremini mushrooms. Did you know cremini mushrooms are simply immature portobello mushrooms? Cremini 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.

You may also like my loaded mushroom soup recipe.

I hope you will enjoy this creamy mushroom soup recipe!

A creamy mushroom soup with sherry. Perfect served with a baguette!
5 from 2 votes

Creamy Mushroom Soup with Sherry

This creamy mushroom soup with sherry is smooth, flavorful, decadent, and totally delicious. Ready in about half an hour!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4


  • 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


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


  • Feel free to swap in whatever mushrooms you like.

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Hi! Iā€™m Natasha.

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  1. If I could give this soup 10 stars, I would. I do add more sherry because I rally like the flavor but otherwise I follow the recipe exactly. I love it!!!

  2. 5 stars
    I have used this recipe a couple of times now. The first time I was a bit disappointed with the flavor and I added more thyme and some soy sauce. This time I used canned mushrooms (!!), drained, and more sherry and did not add extra thyme or soy sauce. It was absolutely wonderful. Thank you so much for the recipe.

    1. Well that’s interesting about the canned mushrooms! I confess I’ve never tried them, but I am curious. Sounds to me like adding more salt really is what took this recipe over the top. I’m glad you were able to tweak it to make it just right for your tastebuds. I was actually planning on making it again for Christmas for my sister haha.

  3. 5 stars
    The whole family loved this rich, flavourful soup. I used 1 cup of heavy cream and 3 cups of light cream. We added the chopped chives, and some grated asiago. Excellent! I would be happy to serve this to guests.