Sherry and Mushroom Soup
Feb 04, 2007 by kiteless | 1 Comments
Ingredients
- 12 oz mushrooms (I used 8 oz crimini and 4 oz post-soaked weight porcinis)
- 1/2 cup shallot minced (about 1 large)
- 1 tsp Herbs de Provance (this is just a mixture of savory herbs; you could use thyme and a little rosemary)
- 1/4 cup plus 2 TB sherry
- 2 cups low sodium vegetable broth
- Cream
- Salt and Pepper
- Chives
- Oil and butter for cooking
Step 1
Step 2
Chop half your mushrooms coarsely. And the rest finely. If you're using dried mushrooms, soak for 20 minutes in enough hot water to cover. After mushrooms are re-hydrated, chop finely but strain and save the mushroom water - add when you add the broth.
Step 3
Sweat shallots and coarsely chopped mushrooms in a medium to large pot in 1 TB olive oil and 1 TB butter over low heat until it starts to caramelize a bit.
Step 4
Add the remaining mushrooms and herbs; cook for another 10-15 minutes until mushrooms have released their liquid and everything has cooked down a bit.
Step 5
Add sherry and stir and cook until sherry has evaporated. Add broth and let simmer for 15-30 minutes. Add another 2 TB sherry and mix to combine.
Step 6
Ladle into soup bowls, top with a bit of cream and chives. Serve with toasted baguette slices.
Now that you have learned how to make sherry and mushroom soup, please be sure to view these other soup recipes.
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1 Comment
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This was an excellent recipe. I made a few changes—I use fresh tarragon which is growing like crazy in my garden. I also used chicken stock, due to preference. Before adding the stock, I added about 2 Tbsp. of flour and cooked it for 2 minutes, then whisked in the stock. In the end, I added about 1/4 cup of heavy cream since I’m a fan of cream soup. It was a hit!
Thank you for posting this recipe. What a winner!