Add the sliced mushrooms to the pan, along with thyme, salt, and pepper. Cook for about 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Deglaze with sherry
Pour in the sherry and let it simmer for 2–3 minutes, allowing the alcohol to cook off while enhancing the flavor of the mushrooms.
Add broth and simmer
Stir in the broth and bring to a gentle boil. Reduce the heat and let the soup simmer for 10 minutes to meld the flavors.
Blend (optional)
For a smoother texture, use an immersion blender to partially or fully blend the soup. You can also transfer it in batches to a blender—just be careful with hot liquids!
Finish with cream
Stir in the heavy cream and let the soup warm through for another 2–3 minutes. Adjust seasoning if needed.
Serve
Ladle into bowls, garnish with fresh herbs if desired, and enjoy immediately.
Tips and Variations
For a vegan version, substitute the butter with more olive oil and use coconut cream or cashew cream instead of dairy.
No sherry? A splash of white wine or even a touch of balsamic vinegar can add brightness.
Want extra texture? Reserve some sautéed mushrooms before blending and stir them back in at the end.
This Mushroom and Sherry Soup proves that elegance doesn’t need to be complicated. With just a few ingredients and half an hour, you can create a dish that feels indulgent and timeless. Perfect for nights when you crave something a little special—but don’t want to spend hours in the kitchen.
Let me know if you’d like a printable version, nutritional info, or an image to go with it!
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