Cream 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.

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Cream of Mushroom Soup with Sherry

Cream of Mushroom Soup with Sherry

Tips from the Chef

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

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Prep Time: 2 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 27 minutes minutes

Servings (slide to adjust): 4 servings

Chef Adrienne Boswell

Course: Appetizer, Dinner, Lunch, Main Course, Soup

Cuisine: French

Difficulty: Easy

Newsletter: 2025-12-31

Calories per serving: 164kcal

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Equipment

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*Braun Food Processor

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Ingredients

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• 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
   

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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.

Instructions

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• 2 cups whole mushrooms
  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.
  
• Whichever you decide to do, the mushrooms should be in very small pieces.
• 2 tablespoons unsalted butter, 2 tablespoons Shallots in Oil
  Melt the butter in a large sauté pan. Add the shallots in oil, and cook until the shallots have become translucent.
  
• Add the mushrooms, and cook them down until they have softened.
  
• 2 tablespoons sherry
  Add the sherry, and let it cook down until the mushrooms have released some of their juices.
  
• 1 tablespoon vegetable base
  Add the vegetable base and mix it in with the mushrooms
• 2 tablespoons flour
  Drizzle the flour over the mushroom mixture, and mix it in well.
• 2 cups milk
  Add the milk, and stir until the mixture thickens.
  
• Continue to cook on very low heat for about 20 minutes. If the soup is too thick, add a little more milk.
• Put the soup into a nice tureen. We had grilled cheese sandwiches with our soup.
  

Nutrition

Calories: 164kcalCarbohydrates: 11gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0gMonounsaturated Fat: 3gCholesterol: 33mgSodium: 363mgPotassium: 341mgFiber: 1gSugar: 8g

I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.

Got Questions? Let me know!Mention @arbpen or tag #arbpen!

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Every recipe on The Good Plate is tested in a real kitchen using tools I actually cook with—cast iron, air fryer, sous vide, Instant Pot, and more. I’ve trained with a Hilton executive chef and earned my California Food Handler’s License to ensure safe practices in every recipe. I have won charity cooking contests, catered events, and written cookbooks on turkey and (soon!) burgers. I only recommend tools I’ve tested myself.

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