This rich and velvety mushroom and sherry soup combines the earthy flavors of mushrooms with a touch of elegance from sherry and cream. Perfect for cozy evenings or as a starter to impress guests!
Preparation time : 5 minutes
Cooking time : 25 minutes
Total time : 30 minutes
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Ingredients
- 500 g of mushrooms (button, button or a mixture)
- 1 chopped onion
- 2 cloves of garlic, chopped
- 2 tablespoons of butter
- 750 ml of vegetable broth
- 100 ml of sherry
- 200 ml of heavy cream
- Salt and pepper to taste
Instructions
- Heat the butter in a large saucepan over medium heat. Add the sliced mushrooms, chopped onion, and garlic. Sauté until golden brown, about 8 minutes.
- Pour in the vegetable stock and sherry. Bring to a boil and simmer for 15 minutes to allow the flavors to blend.
- Blend the soup until smooth using an immersion blender or by transferring it to a blender in batches.
- Stir in the heavy cream and season with salt and pepper to taste.
- Heat gently and serve hot.
Serving suggestions
- Serve with a slice of crusty bread or a side salad.
- Garnish with fresh thyme or a drizzle of truffle oil for added elegance.
Cooking tips
- For more depth of flavor, try using a mix of wild mushrooms.
- If you don’t have sherry, you can substitute white wine or brandy.
- Prepare the soup in advance and store it in the refrigerator. Reheat gently before serving.
Nutritional benefits
- Rich in fiber and antioxidants from mushrooms, promoting immune health.
- The cream provides a source of healthy fats, making the soup both satisfying and nutritious.
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Diet Information
- Vegetarian
- Gluten-free (make sure the broth is gluten-free)
- Low carb
Nutritional Values (per serving, based on 4 servings)
- Calories: 250 kcal
- Protein: 4 g
- Carbohydrates: 14 g
- Fat: 21 g
- Fiber: 2 g
- Sugar: 5 g
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently over low heat or in the microwave before serving.
Why you’ll love this recipe:
This mushroom and sherry soup is the perfect combination of rich, earthy mushrooms and silky smoothness, with just the right amount of elegance from the sherry. It’s quick and easy to make, yet sophisticated enough for any special occasion. The subtle depth of flavor makes it a comforting favorite that can be enjoyed year-round.
Conclusion
This mushroom and sherry soup is the perfect dish for any mushroom lover or anyone looking for a luxurious yet simple soup. It’s creamy, flavorful, and perfect for any occasion, from casual weeknights to dinner parties with friends. Try it and savor the warmth and richness in every spoonful!
- Can I use other types of mushrooms?
Yes! Feel free to experiment with wild mushrooms or a mix for even more flavor. - Can I prepare this soup in advance?
Yes, the soup keeps well in the refrigerator for a few days and can be gently reheated. - Is there a dairy-free version?
You can use coconut milk or almond cream as a dairy-free alternative to heavy cream. - What can I use instead of sherry?
White wine or brandy are good substitutes for sherry in this recipe. - Can I freeze this soup?
Yes, the soup freezes well for up to 3 months. Just let it cool completely before freezing. - How to make the soup thicker?
For a thicker texture, add more mushrooms or a small potato while cooking. - What to serve with?
Serve with crusty bread, garlic bread, or a fresh salad. - Can I add other vegetables?
Yes, you can add vegetables like carrots or celery for more depth. - How can you make this soup spicier?
Add a pinch of cayenne pepper or a little hot sauce to give it a little kick. - Can I use chicken broth instead of vegetable broth?
Yes, you can use chicken broth if you prefer, but the soup will no longer be vegetarian.
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