🍳 How to Make Mushroom and Sherry Soup
1. Sauté the Aromatics
Melt butter in a large pot over medium heat.
Add onions and cook until softened and lightly golden.
Stir in garlic and cook for 1 more minute.
2. Cook the Mushrooms
Add sliced mushrooms to the pot.
Sauté until they release their moisture and begin to brown—about 8 to 10 minutes.
This step builds deep flavor, so don’t rush it!
3. Create the Thickened Base
Sprinkle the flour over the mushrooms and stir well.
Cook for 1 minute to remove the raw flour taste.
4. Add the Sherry
Pour in the sherry and stir, scraping up any browned bits from the bottom of the pot.
Let it simmer for 2–3 minutes to cook off the alcohol and develop flavor.
5. Add Broth and Simmer
Add the broth and thyme.
Bring to a gentle simmer and cook for 10–15 minutes.
6. Blend (Optional)
For a smoother soup, use an immersion blender to purée part or all of the mixture.
Leave some mushrooms whole for texture if you prefer a chunkier style.
7. Add the Cream
Stir in the heavy cream and warm gently on low heat.
Do not boil after adding cream.
Season with salt and pepper to taste.
🌿 Serving Suggestions
Serve hot, topped with:
- Fresh parsley
- A drizzle of extra cream
- Croutons
- Toasted sourdough or baguette
For a fancier touch, add a swirl of truffle oil or a sprinkle of parmesan.
🍄 Variations to Try
• Vegan Version
Use olive oil, vegetable broth, and coconut cream.
• Wild Mushroom Mix
Add shiitake, oyster, or porcini for deeper flavor.
• Sherry Alternatives
Marsala, white wine, or vermouth can be used if sherry isn’t available.
• Extra-Hearty Soup
Add barley, potatoes, or sautéed leeks.
✨ Final Thoughts
Mushroom and Sherry Soup is the perfect blend of earthy comfort and refined flavor. Every spoonful is rich, warming, and satisfying. Whether you’re cooking for yourself or impressing guests, this recipe brings a touch of gourmet charm to the table — with minimal effort.
