Three-Mushroom Soup with Sherry Recipe

Name: Three-Mushroom Soup with Sherry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 oz (42 grm). dried mushrooms such as porcini or shiitakes; 3 tbsp (45 ml) olive oil; 1 yellow onion, finely chopped; 1 lb (.5 kg). fresh button mushrooms, thinly sliced; 1/2 lb (.2 kg).fresh shiitake mushrooms, thinly sliced; 3 tbsp (45 ml) all-purpose flour; salt and freshly ground pepper; 4 cups (950 ml) beef, chicken, or vegetable stock or prepared broth; 1/2 cup (125 ml) half-and-half; 1/4 cup (60 ml) dry sherry; 2 tbsp (30 ml) finely chopped fresh flat leaf (Italian) parsley, plus some whole leaves

Servings: persons

1-1/2 oz (42 grm). dried mushrooms such as porcini or shiitakes
3 tbsp (45 ml) olive oil
1 yellow onion, finely chopped
1 lb (.5 kg). fresh button mushrooms, thinly sliced
1/2 lb (.2 kg).fresh shiitake mushrooms, thinly sliced
3 tbsp (45 ml) all-purpose flour
salt and freshly ground pepper
4 cups (950 ml) beef, chicken, or vegetable stock or prepared broth
1/2 cup (125 ml) half-and-half
1/4 cup (60 ml) dry sherry
2 tbsp (30 ml) finely chopped fresh flat leaf (Italian) parsley, plus some whole leaves

1
Soak the dried mushrooms in 3 cups (700 ml) boiling water for 30 minutes.
2
Drain the soaked mushrooms, reserving 2 cups (475 ml) soaking liquid.
3
Strain the liquid through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove any grit.
4
Set liquid and mushrooms aside.
5
In a saucepan over medium heat, warm the oil.
6
Add the onion and saute, stirring occasionally, until softened, 5-7 minutes.
7
Add the fresh button and shiitake mushrooms and cook, stirring, until slightly softened, about 3 minutes.
8
Sprinkle with the flour and salt and pepper to taste.
9
Stir to coat the mushrooms and to cook the flour, about 1 minute.
10
Add the stock and the reserved mushroom liquid.
11
Add the reserved drained mushrooms and reduce the heat to medium-low.
12
Simmer until all the mushrooms are completely softened, about 15 minutes.
13
Remove from the heat.
14
In a blender or food processor, puree the soup in batches, making sure to leave a little texture, and return the soup to the pan.
15
Alternatively, process with a handheld blender in the pan until the desired consistency is reached.
16
Return the soup to medium heat.
17
Add the half-and-half and sherry and cook until the flavors are blended, about 3 minutes.
18
Season to taste with salt and pepper.
19
To serve, ladle the soup into warmed bowls and garnish with the parsley.
20
Serve immediately.

592

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1-1/2 oz (42 grm). dried mushrooms such as porcini or shiitakes, 3 tbsp (45 ml) olive oil, 1 yellow onion, finely chopped, 1 lb (.5 kg). fresh button mushrooms, thinly sliced, and more.

Yes, Three-Mushroom Soup with Sherry 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.

That's it — enjoy your meal!

Three-Mushroom Soup with Sherry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions