Creamy Mushroom Soup

1 review, 3 star(s). 100% would make again

Ready in 30 minutes

Using wild mushrooms rather than regular button mushrooms adds great flavor to this creamy soup�try a blend of shiitake, cremini or porcini. If you prefer to avoid alcohol, replace the sherry with an additional 1/2 cup of broth.


3 tablespoons butter, unsalted
1/2 small onion; coarsely chopped
1 clove garlic; chopped
1 pound mushrooms; sliced
1 teaspoon salt
1/4 teaspoon pepper, black
4 cups vegetable broth, lower sodium
1/2 cup dry sherry
1 cup heavy cream

Original recipe makes 6 Servings



1. Melt butter in a large saucepan over high heat. Add onion and saut? until soft, about 3 minutes. Add garlic and saut? until fragrant, about 30 seconds. Add mushrooms, salt and pepper; saut? until soft and light brown, about 10 minutes. Add broth and sherry; simmer to allow flavors to blend, about 5 minutes.

2. Transfer soup to a blender. Holding blender lid down firmly with a folded kitchen towel, blend at low speed to pur?e (you may have to work in batches). Return soup to saucepan; bring back to a simmer over medium heat. Add cream and simmer, stirring constantly, until soup is thick, about 5 minutes. Serve right away or refrigerate in an airtight container for up to 3 days. Reheat before serving.

Tip: Feel free to add a small side salad to make this a complete lunch

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very good I prefer it w/o sherry
clippernana 4y ago

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