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Creamy Sherry Mushroom Soup

Creamy Sherry Mushroom Soup

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Holland House(R)

Holland House®

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

jayne
1

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.

Mrs. Buttercup
0

Mrs. Buttercup

12/29/2013

This is a very easy soup with EXCELLENT results! I did make some minor changes due to personal taste and lack of availability of ingredients -- first, I used shallots instead of an onion (for their milder flavor), and I also used a mixture of different kinds of mushrooms - both of which worked out fine. Don't bring soup to a hard boil at any time, just follow instructions as they are. After making the soup, I put it in a crockpot on Warm, then on LOW for a party that was several hours away - it kept the soup at a perfect temp and everyone LOVED it! Served it with snipped scallions to top it off and croutons which complimented it very nicely. Will definitely make this again!

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