Creamy Sherry Mushroom Soup

Creamy Sherry Mushroom Soup

4
Holland House(R) 0

"Served as a walk-around appetizer in mugs or as a sit-down first course, this creamy soup is as easy as it is delicious -- a mushroom-lover's delight and relatively low fat. If you wish, prepare the soup a day or two in advance and refrigerate. Warm it up on the stovetop or microwave just prior to serving."

Ingredients 45 m {{adjustedServings}} servings 144 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 144 kcal
  • 7%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. Wipe mushroom caps with a damp cloth. Trim stems and coarsely chop mushrooms. In a 6-quart pot, melt butter with onion. Add mushrooms and sherry cooking wine. Cook over high heat, stirring occasionally, 8-10 minutes or until most, but not all, of the liquid is absorbed. Sprinkle flour over mushrooms; stir in milk, broth, soy sauce and sage. Bring to a boil, then immediately reduce heat. Simmer gently 10 minutes, stirring occasionally.
  2. Remove soup from heat. Use an immersion blender to puree soup. Or pour soup into a blender in three batches. Blend each batch until smooth and return to pot to keep warm. Serve garnished with sniped chives or mild green onion.
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Footnotes

  • Holland House Marsala Cooking Wine may be substituted.
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Reviews 4

  1. 4 Ratings

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jayne
1/17/2014

Really good with a few tweaks. Double the mushrooms andsherry. Use half and half instead of milk with two cups instead of three. Curious about beef broth in place of chicken.

Keeli
3/28/2015

The flavor of the mushrooms cooked in the sherry was amazing, but the broth left something to be desired. A bit of rosemary finishing salt helped a lot. I didn't puree it (just personal preference), but perhaps that would have improved the taste and texture of the broth.

omgwtfponies
11/29/2014

Really good! I did make two changes as we do not eat gluten or soy. I used arrowroot powder as the thickener and homemade worcestershire sauce instead of soy sauce. I also did not puree it as we like chunky soups. This recipe was super fast and really good. Even my picky eater loved it!