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Step 5: Blend (Optional)
For a silky-smooth texture, use an immersion blender to blend the soup until smooth, or transfer to a blender in batches. Prefer a rustic feel? Just leave it chunky!
Step 6: Finish with Cream
Stir in the heavy cream and simmer gently for another 2–3 minutes. Taste and adjust the seasoning as needed.
🌿 Serving Suggestions
- Garnish with chopped parsley, a swirl of cream, or sautéed mushroom slices.
- Serve with crusty bread, garlic toast, or even a simple green salad.
- For extra indulgence, top with truffle oil or grated Parmesan.
🔄 Variations and Tips
- Make it vegan: Use olive oil or plant-based butter, vegetable broth, and coconut or oat cream.
- Add protein: Stir in cooked lentils or white beans for a heartier version.
- Use mixed mushrooms: Combining shiitake, portobello, and cremini mushrooms adds complex flavor.
- No sherry? Try a splash of dry white wine or a dash of balsamic vinegar.
❄️ Storing and Reheating
- Refrigerate for up to 4 days in an airtight container.
- Freeze for up to 3 months—just leave out the cream and add it fresh after reheating.
- Reheat gently on the stove or in the microwave, stirring occasionally.
🥄 Final Thoughts
Mushroom and Sherry Soup is proof that simple ingredients can create truly special meals. With its rich, savory flavor, creamy texture, and a hint of sherry sophistication, this soup is perfect for cold evenings, special dinners, or just when you need a little bowl of comfort.
No matter how you serve it—blended or chunky, dairy or dairy-free—it’s a recipe you’ll come back to again and again.
