Cream of Mushroom Soup with Sherry
Indulge in the velvety richness of Cream of Mushroom Soup with Sherry, a gourmet twist on the classic comfort food. This hearty soup combines tender cremini mushrooms, aromatic garlic, and fresh thyme, simmered to perfection in a base of chicken or vegetable stock enriched with a splash of dry sherry. The addition of heavy cream lends a luxurious texture, while a partial blending technique creates the perfect balance of creamy smoothness and hearty mushroom pieces. Finished with a sprinkle of fresh parsley, this elegant soup is ideal as a starter or a satisfying meal on its own. Perfect for cozy evenings, this quick yet impressive recipe is ready in under an hour and serves up to four, making it the ultimate choice for weeknight indulgence or dinner parties.
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Recipe Information
Ingredients
- 4 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 500 grams Cremini mushrooms, sliced
- 1 teaspoon Fresh thyme leaves
- 2 tablespoons All-purpose flour
- 4 cups Chicken or vegetable stock
- 1 cup Dry sherry
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot, melt the butter and olive oil over medium heat.
Add the chopped onion and cook for 3-4 minutes, stirring occasionally, until soft and translucent.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the sliced cremini mushrooms and fresh thyme leaves. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
Sprinkle the all-purpose flour over the mushroom mixture and stir to coat evenly. Cook for 2 minutes to eliminate the raw flour taste.
Gradually add the chicken or vegetable stock, stirring constantly to combine and avoid lumps.
Pour in the dry sherry, bring the mixture to a simmer, and let it cook for 10 minutes to allow the flavors to meld.
Remove a portion of the soup (about half) and blend it until smooth using an immersion blender or in a countertop blender. Return the blended mixture to the pot to create a creamy yet textured soup.
Reduce the heat to low and stir in the heavy cream. Season with salt and freshly ground black pepper. Taste and adjust seasoning as needed.
Heat gently for 3-5 minutes, ensuring the soup does not boil after adding the cream.
Serve hot, garnished with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.8 g | 187% | |
| Saturated Fat | 78.7 g | 394% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 5939 mg | 258% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 16.8 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 153 mg | 12% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 2196 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
