Sherry and Mushroom Soup

Sherry and Mushroom Soup

Sherry and Mushroom Soup is a rich and flavorful dish that combines the earthy taste of mushrooms with the subtle sweetness of sherry, creating a comforting, elegant soup.

The sherry adds a depth of flavor, while the mushrooms provide a meaty texture, making this soup a satisfying starter or light meal.

Here’s a simple recipe for Sherry and Mushroom Soup:

Sherry and Mushroom Soup Recipe

Ingredients:

Mixed mushrooms (button, cremini, or wild mushrooms): 400g (about 14 oz), sliced

Onion: 1 medium, chopped

Garlic: 2 cloves, minced

Carrot: 1 medium, peeled and diced (optional, for extra flavor)

Vegetable or chicken stock: 4 cups

Dry sherry: 1/4 cup (or more for added richness)

Butter or olive oil: 2 tablespoons

Heavy cream: 1/2 cup (optional, for creaminess)

Fresh thyme: 1 teaspoon (or dried thyme)

Salt and pepper: to taste

Lemon juice: 1 teaspoon (optional, for brightness)

Fresh parsley: chopped, for garnish

Instructions:

 Prepare the Ingredients:

Slice the mushrooms, chop the onion, mince the garlic, and peel and dice the carrot (if using). Measure out the sherry and stock.

Sauté the Vegetables:

In a large pot, heat the butter or olive oil over medium heat. Add the chopped onion and diced carrot (if using). Sauté for about 5-7 minutes, until softened and the onion is translucent.

Add the Mushrooms and Garlic:

Add the sliced mushrooms to the pot and cook for about 8-10 minutes, until they release their moisture and begin to brown. Add the minced garlic and cook for another minute until fragrant.

Deglaze with Sherry:

Pour in the dry sherry and stir to deglaze the pot, scraping up any bits stuck to the bottom. Let the sherry cook off for 2-3 minutes, reducing slightly.

Add the Stock and Simmer:

Add the vegetable or chicken stock to the pot along with the fresh thyme. Bring the soup to a boil, then reduce the heat and let it simmer for 15-20 minutes, allowing the flavors to meld.

Blend the Soup:

Once the soup has simmered and the mushrooms are tender, remove it from the heat. Use an immersion blender to blend the soup until smooth and creamy, or transfer the soup in batches to a blender. Blend until the soup reaches your desired consistency.

    Add Cream (Optional):

For a creamier soup, stir in the heavy cream and cook for an additional 5 minutes to allow the soup to thicken slightly.

Season the Soup:

Taste the soup and adjust the seasoning with salt, pepper, and a squeeze of lemon juice for brightness if desired.

Serve:

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with a slice of crusty bread or a side salad.

Tips:

For a deeper flavor: You can add a splash of soy sauce or a few drops of Worcestershire sauce for added umami.

For a chunkier texture: If you prefer a bit more texture, blend only half of the soup and leave some of the mushrooms unblended for added bite.

Vegan option: Use olive oil instead of butter and coconut cream or a non-dairy alternative instead of heavy cream to make the soup vegan.

Sherry and Mushroom Soup is a delicious and elegant dish that’s perfect for any occasion. The balance of earthy mushrooms with the depth of the sherry makes this soup unique, while the creamy texture offers a luxurious feel. Enjoy it as a comforting meal or serve it as a sophisticated starter for dinner parties.