Creamy Mushroom Soup with Sherry
This creamy mushroom soup with sherry is smooth, flavorful, decadent, and totally delicious. Ready in about half an hour!
Servings: 4
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
- 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.
Notes
- Feel free to swap in whatever mushrooms you like.
