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.

Gallery

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
6 cups
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Tips

Holland House Marsala Cooking Wine may be substituted.

Nutrition Facts

144 calories; protein 6.5g 13% DV; carbohydrates 9.9g 3% DV; fat 6g 9% DV; cholesterol 17.6mg 6% DV; sodium 266.7mg 11% DV. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/18/2014
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. Read More
(3)
8 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/17/2014
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. Read More
(3)
Rating: 5 stars
12/29/2013
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 their milder flavor) and I also used a mixture of different kinds of mushrooms - both of which worked out fine. Don't bring soup to a hard boil at any time just follow instructions as they are. After making the soup I put it in a crockpot on Warm then on LOW for a party that was several hours away - it kept the soup at a perfect temp and everyone LOVED it! Served it with snipped scallions to top it off and croutons which complimented it very nicely. Will definitely make this again! Read More
(2)
Rating: 4 stars
05/19/2016
The sherry gives an extraordinary flavor... instead of sage I used rosemary and loved the flavor. Read More
(1)
Advertisement
Rating: 4 stars
03/28/2015
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 preference) but perhaps that would have improved the taste and texture of the broth. Read More
(1)
Rating: 5 stars
11/29/2014
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 we like chunky soups. This recipe was super fast and really good. Even my picky eater loved it! Read More
(1)
Rating: 4 stars
10/22/2016
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! Read More
(1)
Advertisement
Rating: 5 stars
02/24/2017
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 liquid chicken broth. I had to use a couple more tablespoons of flour for the soup to thicken. I didn't puree any of the soup so all the mushrooms were sliced. I will add this to our soup rotation during the winter months. Marilyn Read More
Rating: 5 stars
09/23/2018
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 yummy with the sherry. Read More