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A creamy mushroom soup with sherry. Perfect served with a baguette!

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


  • 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.