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Mushroom and Sherry Soup: A Rich, Earthy, and Elegant Comfort Bowl
If you’re looking for a soup that’s as elegant as it is comforting, Mushroom and Sherry Soup checks every box. It’s warm, earthy, velvety-smooth, and infused with the deep umami of mushrooms, elevated by a splash of dry sherry. Whether you serve it as a cozy lunch, a starter for a dinner party, or a sophisticated meatless main, this soup is rich in flavor and surprisingly easy to make.
Let’s dive into what makes this dish so special—and how you can bring it to life in your own kitchen.
🍄 Why You’ll Love Mushroom and Sherry Soup
- Deep, savory flavor from sautéed mushrooms and aromatic herbs
- Creamy and luxurious texture without being too heavy
- A touch of sophistication from dry sherry (don’t worry—it’s easy to find)
- Great for vegetarians (and can easily be made vegan)
- Make-ahead friendly and perfect for freezing
🛒 Ingredients
To make this flavorful soup, you’ll need:
- 2 tablespoons butter (or olive oil for a vegan version)
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 2 garlic cloves, minced
- 1 pound (450g) mushrooms, sliced (cremini, button, or a mix)
- 1 teaspoon fresh thyme (or 1/2 teaspoon dried)
- Salt and pepper, to taste
- 1/4 cup dry sherry
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream (or plant-based cream for vegan option)
- 1 tablespoon flour (optional, for slightly thicker texture)
- Chopped parsley, for garnish
👩🍳 How to Make Mushroom and Sherry Soup
Step 1: Sauté the Aromatics
In a large soup pot or Dutch oven, heat the butter and olive oil over medium heat. Add the onion and cook for 4–5 minutes, until translucent. Stir in the garlic and cook for another minute until fragrant.
Step 2: Cook the Mushrooms
Add the sliced mushrooms and thyme to the pot. Season with salt and pepper. Cook for 8–10 minutes, stirring occasionally, until the mushrooms have released their liquid and begin to brown.
Step 3: Add Sherry and Simmer
Pour in the dry sherry, scraping up any browned bits from the bottom of the pot. Let it simmer for about 2–3 minutes to allow the alcohol to cook off.
Step 4: Add Broth and Simmer
Stir in the broth. Bring the mixture to a simmer and cook for 10–15 minutes to develop the flavors.
Optional Step: Thicken with Flour
For a thicker soup, stir in 1 tablespoon of flour dissolved in a little cold broth or water. Simmer for an additional 5 minutes.
