| Level: | Easy |
| Total: | 1 hr |
| Active: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons salted butter
- 1 1/2 pounds mushrooms, sliced
- Kosher salt and freshly ground black pepper
- 4 cloves garlic, minced
- 2 stalks celery, thinly sliced
- 2 sprigs fresh thyme, leaves picked
- 1 medium onion, diced
- 2 tablespoons all-purpose flour
- 3/4 cup sherry
- 4 cups vegetable stock
- 1/2 cup heavy cream
- 2 teaspoons balsamic vinegar
- Roughly torn fresh parsley, for serving
- Crusty bread, for serving
Instructions
- Heat 2 tablespoons butter in a pot over medium-high heat. When the butter has melted, add a third of the mushrooms to the pot. Cook, stirring occasionally, until dark golden brown, about 5 minutes. Season with salt and pepper, then remove them from the pot and reserve for serving.
- In the same pot, melt the remaining 2 tablespoons butter. Reduce the heat to medium and, when the butter has melted, add the rest of the mushrooms, along with the garlic, celery, thyme and onion. Cook, stirring frequently, until the vegetables are soft, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Season with salt and pepper, then cook, stirring constantly, for 3 minutes, allowing the flour to cook.
- Slowly pour in the sherry, stirring all the time, then slowly add the stock. Keep stirring to reduce the likelihood of lumps. Bring to a simmer and cook, stirring occasionally, until slightly reduced and thickened, about 20 minutes.
- Using an immersion blender, puree until the mushrooms are mostly broken up into small barley-sized bits. (NOTE: You may use a blender, though allow the soup to cool until warm before pureeing.) Add the cream and heat until the pot is simmering. Add the balsamic, then taste and adjust the seasonings.
- Serve warm in bowls with the reserved mushrooms on top. Garnish with parsley and crusty chunks of warm bread.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 178 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 36 mg |
| Sodium | 629 mg |
Reviews
This soup is to die for! I made as directed, using a combination of baby bellas, shiitake, and oyster mushrooms. Consistency and depth of flavor were awesome! Will definitely make again!
This was awesome. I ran out of sherry about a third of the way so topped it off with white wine. Hubby loved it and so did I. Keeper for sure. Thanks Ree
Simple recipe and restaurant flavor. Thyme and sherry are key to deliciousness
Made this a couple of nights ago and we loved it! Will definitely make again. Yummy
WOW, this soup is just delicious. My family couldn’t stop raving about it. Said it was the best soup I ever made! Served it as our first course for Christmas dinner. Restaurant quality for sure.
This just didn’t do it for me.
This was delicious! Restaurant quality and so easy to make on a snowy day!
Haven’t had yet want to make on Christmas never had Sherry where do I look for that
Used 2 lbs mixed wild mushrooms, veg. stock, sherry and whole cream line milk. It was good on a cold winter day! I drizzled a little fig balsamic over the top!
I know, I know – I changed the recipe…based on other reviews! I doubled the garlic and flour (made into a slurry w chicken stock). Substituted chicken stock vs veggie and added 2 tablespoons of chicken base (for flavor). Yummy!