Cream of Mushroom Soup with Sherry

Recipes in this PostCream of Mushroom Soup with Sherry

I love it when the supermarket puts a large box of whole mushrooms on Manager’s Special. I take them home and make something out of them, this time Manicotti Stuffed with Cream Cheese, Spinach and Pine-nuts. When I opened my refrigerator this afternoon, I realized I had a lot of mushrooms left over, and what could I do with an almost whole box of mushrooms? Mushroom soup seemed like the perfect thing on a cold, winter day.

Some of you are probably saying “Ew! That’s the stuff you make casseroles out of, you don’t actually EAT that!” Well, that’s true. I would never have a bowl of that canned stuff, it’s only good for a few casserole dishes, and then that’s doubtful, too – now that I made this glorious mushroom soup.

This is probably one of the easiest soups you will ever make. When mushrooms go on sale at your grocery store, get a whole bunch of them, and share this wonderful soup.

Cream of Mushroom Soup with Sherry

Ingredients

  • 2 cups whole mushrooms, washed
  • 2 tablespoons unsalted butter
  • 2 tablespoons Shallots in Oil
  • 2 tablespoons sherry
  • 1 tablespoon vegetable base
  • 2 tablespoons flour
  • 2 cups milk

Instructions

  1. I didn’t feel like standing there chopping the mushrooms by hand, so I put them in the food processor and processed them until they were minced.

    Mushrooms minced in the food processor

    Which ever you decide to do, the mushrooms should be in very small pieces.
  2. Melt the butter in a large sauté pan. Add the shallots in oil, and cook until the shallots have become translucent.

    Shallots in butter

  3. Add the mushrooms, and cook them down until they have softened.

    Mushrooms sautéing

  4. Add the sherry, and let it cook down until the mushrooms have released some of their juices.

    Pour Sherry in

  5. Add the vegetable base and mix it in with the mushrooms
  6. Drizzle the flour over the mushroom mixture, and mix it in well.
  7. Add the milk, and stir until the mixture thickens.

    Milk added to pan

  8. Continue to cook on very low heat for about 20 minutes. If the soup is too thick, add a little more milk.
  9. Put the soup into a nice tureen. We had grilled cheese sandwiches with our soup.Soup and grilled cheese sandwich

Quick notes

You don’t have to go out and buy sherry, just use cooking sherry.

Preparation time: 2 minute(s)

Cooking time: 25 minute(s)

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: French

My rating 5 stars:  ★★★★★ 4 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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7 Responses to Cream of Mushroom Soup with Sherry

  1. food pyramid says:

    Cream of Mushroom Soup with Sherry great ideas for this world!

  2. nathan elli says:

    Sounds great. I will definitely try this out.

  3. Pingback: Roast Lamb Recipe | Roast Lamb Recipe

  4. Basil Griggers says:

    When I originally commented I clicked the -Notify me when new comments are added- check box and now each time a comment is added I get four emails with the same comment. Is there any way you can remove me from that service? Thanks!

  5. I don’t think there is anything better than homemade mushroom soup. Always surprised how many people have never tried. When we entertain I always make a homemade soup for starters and my guests are always impressed. Thanks for your mushroom soup recipe, a bit different than mine, look very forward to trying.

    • Adrienne Boswell says:

      Thanks for stopping by. I visited your site as well, and I’ll be trying some of your tips as well.