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Creamy Sherry Mushroom Soup

Rated as 4.5 out of 5 Stars
4

"Served as a walk-around appetizer in mugs or as a sit-down first course, this creamy soup is as easy as it is delicious -- a mushroom-lover's delight and relatively low fat. If you wish, prepare the soup a day or two in advance and refrigerate. Warm it up on the stovetop or microwave just prior to serving."
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Ingredients

45 m servings 144
Original recipe yields 8 servings (6 cups)

Directions

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  1. Wipe mushroom caps with a damp cloth. Trim stems and coarsely chop mushrooms. In a 6-quart pot, melt butter with onion. Add mushrooms and sherry cooking wine. Cook over high heat, stirring occasionally, 8-10 minutes or until most, but not all, of the liquid is absorbed. Sprinkle flour over mushrooms; stir in milk, broth, soy sauce and sage. Bring to a boil, then immediately reduce heat. Simmer gently 10 minutes, stirring occasionally.
  2. Remove soup from heat. Use an immersion blender to puree soup. Or pour soup into a blender in three batches. Blend each batch until smooth and return to pot to keep warm. Serve garnished with sniped chives or mild green onion.

Footnotes

  • Holland House Marsala Cooking Wine may be substituted.

Nutrition Facts


Per Serving: 144 calories; 6 9.9 6.5 18 267 Full nutrition

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Reviews

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Really good with a few tweaks. Double the mushrooms andsherry. Use half and half instead of milk with two cups instead of three. Curious about beef broth in place of chicken.

This is a very easy soup with EXCELLENT results! I did make some minor changes due to personal taste and lack of availability of ingredients -- first, I used shallots instead of an onion (for th...

I forgot to mention in my other review of this soup that I also tried adding a packet of Carolina wild rice with seasoning. It helped with the thickening and adding great flavor and texture!

The sherry gives an extraordinary flavor... instead of sage I used rosemary and loved the flavor.

The flavor of the mushrooms cooked in the sherry was amazing, but the broth left something to be desired. A bit of rosemary finishing salt helped a lot. I didn't puree it (just personal prefer...

Really good! I did make two changes as we do not eat gluten or soy. I used arrowroot powder as the thickener and homemade worcestershire sauce instead of soy sauce. I also did not puree it as...

This soup is Incredible!! I substituted wheat flour for buckwheat, and used goat milk yogurt instead of milk. I also used fresh sage and garnished with fresh chives. The flavor is rich and yu...

My husband and I both loved this soup. I divided the ingredients thinking it would make 4 servings but only made two bowls. I used milk and Better Than Bouillon dissolved in water instead of l...