Creamy Sherry Mushroom Soup
Ingredients45 m servings 144 cals
- 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.
- 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.
- Holland House Marsala Cooking Wine may be substituted.
Per Serving: 144 calories; 6 g fat; 9.9 g carbohydrates; 6.5 g protein; 18 mg cholesterol; 267 mg sodium. Full nutrition
ReviewsRead all reviews 7
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...