Sherry Cream of Mushroom Soup Recipe

Name: Sherry Cream of Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons butter, unsalted; 2 tablespoons olive oil; 3/4 cups shallots finely chopped; 2 pounds mushrooms white, thinly sliced; 1 teaspoon thyme fresh; salt and black pepper freshly ground; ⅓ cup cream sherry; 3 tablespoons flour, all-purpose; 3 1/2 cups chicken broth, low salt reserving 1/2 cup; 1/2 cup milk; 1/4 teaspoon nutmeg to taste; 1/2 cup sour cream

Servings: persons

3 tablespoons butter, unsalted
2 tablespoons olive oil
3/4 cups shallots finely chopped
2 pounds mushrooms white, thinly sliced
1 teaspoon thyme fresh
salt and black pepper freshly ground
⅓ cup cream sherry
3 tablespoons flour, all-purpose
3 1/2 cups chicken broth, low salt reserving 1/2 cup
1/2 cup milk
1/4 teaspoon nutmeg to taste
1/2 cup sour cream

1
In a large saucepan melt butter with the olive oil over moderate heat.
2
Add the shallots and cook until tender, about 2 to 3 minutes.
3
Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evap orates.
4
Add the Sherry and cook until evaporated.
5
Remove a 1/2 cup of the cooked mushrooms and reserve.
6
Stir in the flour and cook for 2 to 3 minutes.
7
Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes.
8
In a blender puree the soup in batches until smooth.
9
For a very smooth soup, pass through a fine sieve.
10
Return soup to saucepan, bring to a simmer and whisk in the milk.
11
Add reserved chicken broth to achieve desired consistency.
12
Adjust seasoning with salt, pepper and nutmeg.
13
Lower heat and whisk in 1/4 cup of the sour cream.
14
Keep soup warm but do not simmer or boil.
15
Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 tablespoons butter, unsalted, 2 tablespoons olive oil, 3/4 cups shallots finely chopped, 2 pounds mushrooms white, thinly sliced, and more.

Yes, Sherry Cream of Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sherry Cream of Mushroom Soup

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