Cream of Mushroom Soup with Sherry

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Cream of Mushroom Soup with Sherry
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.

Cream of Mushroom Soup with Sherry

Cream of Mushroom Soup with Sherry
Prep Time: 2 minutes
Cook Time: 25 minutes
Total Time: 27 minutes
Servings (slide to adjust): 4 servings
Cuisine: French
Difficulty: Easy
Calories per serving: 164kcal

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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
Ingredients necessary for the recipe step are in italic.


  • 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.


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


Calories: 164kcalCarbohydrates: 11gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0gMonounsaturated Fat: 3gCholesterol: 33mgSodium: 363mgPotassium: 341mgFiber: 1gSugar: 8g
Got Questions? Let me know!Mention @arbpen or tag #arbpen!


10 thoughts on “Cream of Mushroom Soup with Sherry”

  1. Pingback: Amy
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  4. 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.

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

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