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Sherry Cream of Mushroom Soup

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A rich and delicious home made cream of mushroom soup.













Trans-fat Free, Low Sodium


3 tablespoons butter, unsalted
2 tablespoons olive oil
¾ cups shallots
finely chopped
2 pounds mushrooms
white, thinly sliced
1 teaspoon thyme
salt and black pepper
freshly ground
cup cream sherry
3 tablespoons all-purpose flour
3 ½ cups chicken broth, low salt
reserving 1/2 cup
½ cup milk
¼ teaspoon nutmeg
to taste
½ cup sour cream


In a large saucepan melt butter with the olive oil over moderate heat.

Add the shallots and cook until tender, about 2 to 3 minutes.

Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evap orates.

Add the Sherry and cook until evaporated.

Remove a ½ cup of the cooked mushrooms and reserve.

Stir in the flour and cook for 2 to 3 minutes.

Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes.

In a blender purée the soup in batches until smooth.

For a very smooth soup, pass through a fine sieve.

Return soup to saucepan, bring to a simmer and whisk in the milk.

Add reserved chicken broth to achieve desired consistency.

Adjust seasoning with salt, pepper and nutmeg.

Lower heat and whisk in ¼ cup of the sour cream.

Keep soup warm but do not simmer or boil.

Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 260g (9.2 oz)
Amount per Serving
Calories 31568% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 11g 55%
Trans Fat 0g
Cholesterol 38mg 13%
Sodium 104mg 4%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 10%
Sugars g
Protein 28g
Vitamin A 11% Vitamin C 9%
Calcium 9% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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