Introduction
This elegant mushroom and sherry soup brings comfort and sophistication in one bowl. Featuring tender mushrooms simmered in a delicate blend of herbs, garlic, and rich cream, with a splash of dry sherry to elevate the flavor, it’s ideal for chilly nights or as a refined starter at your next dinner party.
Ingredients
2 tablespoons unsalted butter
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
500g (about 1 lb) mixed mushrooms (cremini, shiitake, portobello), sliced
1 teaspoon fresh thyme leaves (or ½ tsp dried)
Salt and black pepper to taste
2 tablespoons all-purpose flour
1/3 cup dry sherry
4 cups vegetable or chicken broth
1/2 cup heavy cream
Fresh parsley or chives, for garnish
Instructions
Sauté Aromatics: In a large pot, heat butter and olive oil over medium heat. Add the onion and cook for 3–4 minutes until translucent. Stir in garlic and cook for another minute.
Cook Mushrooms: Add the mushrooms, thyme, salt, and pepper. Sauté for about 8–10 minutes until mushrooms are browned and their liquid has mostly evaporated.
Make the Roux: Sprinkle the flour over the mushrooms and stir for 1–2 minutes to remove the raw flour taste.
Deglaze: Pour in the sherry, scraping up any bits stuck to the bottom. Let it simmer for 2–3 minutes.
Simmer the Soup: Add the broth, bring to a boil, then reduce heat and let simmer for 10–12 minutes.
Add Cream: Stir in the heavy cream and let heat through for another 2 minutes. Adjust seasoning as needed.
Serve: Ladle into bowls and garnish with fresh herbs.
Serving and Storage Tips
Serve with crusty bread or a light salad for a complete meal.
To store, let soup cool completely and refrigerate in an airtight container for up to 4 days.
Next
ADVERTISEMENT
