Mushroom Soup with a Splash of Sherry is a comforting and elegant dish, perfect for cool evenings or when craving something rich yet light. This creamy soup showcases earthy mushrooms, aromatic herbs, and a hint of nuttiness from dry sherry. The flavors meld beautifully, creating a luxurious bowl of warmth. Ideal as a starter or a light main, it’s a versatile recipe that can be customized to suit your palate. Fresh cream adds a velvety texture, while the sherry enhances the depth of flavors. Simple to prepare, it’s a delightful way to elevate humble ingredients into a gourmet experience.
Recipe Tips and Tricks:
- Use a mix of mushrooms (like cremini, shiitake, and button) for a richer flavor profile.
- Add a splash of lemon juice at the end to balance the creaminess.
- For a vegan version, replace cream with coconut milk and sherry with apple cider vinegar.
- Garnish with fresh thyme or parsley for added freshness.
- Don’t overcook the mushrooms to preserve their texture and flavor.
Mushroom Soup with a Splash of Sherry
A rich, creamy mushroom soup enhanced with sherry, delivering earthy, nutty flavors in a gourmet yet comforting dish.
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 500g mixed mushrooms, sliced
- 2 tablespoons all-purpose flour
- 4 cups vegetable or chicken stock
- 1/2 cup heavy cream
- 1/4 cup dry sherry
- Salt and pepper to taste
- Fresh thyme for garnish
Instructions
- Heat olive oil and butter in a large pot over medium heat. Sauté onions and garlic until softened, about 3 minutes.
- Add mushrooms and cook until tender and golden, about 8 minutes.
- Sprinkle flour over the mushrooms, stirring for 1-2 minutes to cook the flour.
- Slowly add stock, stirring constantly, and bring to a gentle simmer.
- Reduce heat and cook for 15 minutes, allowing flavors to meld.
- Blend the soup using an immersion blender until smooth (or leave slightly chunky if preferred).
- Stir in cream and sherry, simmer for another 5 minutes.
- Season with salt and pepper to taste, and garnish with thyme before serving.
Notes
- For a thicker consistency, reduce the stock by 1/2 cup.
- This soup pairs beautifully with crusty bread or a side salad.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 396Total Fat 22gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 11gCholesterol 43mgSodium 327mgCarbohydrates 40gFiber 11gSugar 12gProtein 11g
The recipes and nutritional information on Fungi Recipes are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
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