Mushroom and Sherry Soup

 

🍄 Mushroom and Sherry Soup: A Comforting Classic with a Gourmet Twist

When the weather cools and your body craves warmth from the inside out, few dishes satisfy quite like a steaming bowl of mushroom soup. But this isn’t just any mushroom soup — it’s elevated with a splash of sherry, giving it a depth of flavor that’s both comforting and surprisingly sophisticated.

Mushroom and Sherry Soup is a timeless, earthy dish that feels equally at home on a cozy weeknight dinner table or as a refined starter for a holiday meal. With minimal ingredients and maximum flavor, it's a recipe you’ll want to make on repeat.

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🌰 Why Mushroom and Sherry Is a Match Made in Heaven

Mushrooms bring a rich, umami depth to any soup, but when paired with dry sherry, the flavor transforms into something extraordinary. Sherry enhances the earthiness of the mushrooms while adding a gentle, nutty sweetness that lingers on the palate.

It’s a classic combination found in French and Spanish cooking — and once you try it, you’ll see why chefs love it.

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🍄 Ingredients You'll Need

Here’s a basic list — simple, whole ingredients that shine when brought together:

• 2 tablespoons butter

• 1 tablespoon olive oil

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 500g (about 1 lb) mushrooms (cremini or a mix of wild mushrooms work best), sliced

• 1 tablespoon all-purpose flour (optional, for thickening)

• 1/2 cup dry sherry

• 3 cups vegetable or chicken broth

• 1/2 cup heavy cream (or full-fat milk for a lighter version)

• Salt and freshly ground black pepper, to taste

• Fresh thyme or parsley, for garnish

🥄 Optional: Add a splash of soy sauce or a pinch of nutmeg for extra flavor complexity.

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👩‍🍳 How to Make It — Step by Step

1. Sauté the Aromatics

In a large saucepan, heat the butter and olive oil over medium heat. Add the onions and cook until soft and translucent (about 5–7 minutes). Stir in the garlic and cook for another minute.

2. Add the Mushrooms

Toss in the mushrooms and cook until they release their moisture and begin to brown — around 10–12 minutes. This step builds flavor, so don’t rush it!

3. Deglaze with Sherry

Pour in the sherry and stir, scraping up any browned bits from the bottom of the pan. Let it simmer for 3–5 minutes, until the alcohol cooks off and the liquid slightly reduces.

4. Build the Soup Base

If you’d like a thicker soup, stir in the flour and cook for 1 minute. Then, slowly add the broth while stirring. Bring to a gentle boil, then reduce heat and simmer for 15 minutes.

5. Blend (Optional)

For a creamy texture, use an immersion blender to puree the soup — or transfer to a blender in batches. You can also leave it chunky for a more rustic feel.

6. Finish with Cream

Stir in the cream, season with salt and pepper to taste, and simmer for 5 more minutes. Serve hot, garnished with chopped parsley or a drizzle of cream.

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🍷 Pairing Suggestions

This elegant soup pairs beautifully with:

• Crusty sourdough or a warm baguette

• A fresh green salad with vinaigrette

• A glass of dry sherry or Chardonnay

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🍲 Perfect for Any Occasion

Whether you’re serving it as:

• A comforting midweek meal

• A starter course for a dinner party

• A cozy dish for a rainy day

…Mushroom and Sherry Soup is a classic that never goes out of style.

Rich, earthy, and laced with the delicate warmth of sherry, this soup is a hug in a bowl — with a touch of elegance.

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👩‍🍳 Cook’s Tip:

Want to go vegan? Swap the butter for olive oil, use plant-based cream, and ensure the sherry is vegan-friendly.

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