Even for those people who are not mushroom fans this mushroom soup will win most of them over, myself included. The white button mushrooms have a lovely mild favour that wont over power you. And the garlic and the sherry both add a little bit of punch to the mushrooms creating perfect complements.
I hated mushrooms growing up although I liked them raw strange I know. But I was also that very polite Brit who would eat anything that was given to me even if I hated it. Surprisingly that is how my love for mushroom soup was actually started.
Friends of mine made a soup very similar to this mushroom soup whenever I was there for lunch. I actually soon learnt that I loved mushrooms as long as they are cooked right, that is!
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Ingredients for the mushroom soup
Mushrooms. This recipe calls for a simple white mushrooms. This variety is probably the most popular and one you will easily find. As far as mushrooms go they have a very mild flavour which make them perfect for anyone who isn’t sure about mushrooms.
Another great option would be crimini’s. If you are adventurous and actually a mushroom fan then add in a few wild mushrooms.
Onion and celery. They are used in any classic soup base adding a lovely sweet and savoriness to your soup.
Chicken broth. You can use vegetable broth if you would rather make this soup vegetarian, but I prefer the flavour profile of chicken. If I don’t have any homemade stock I like to use a good quality bouillon or stock cube.
Sherry. Either the liquor or cooking variety is fine. I don’t tend to like sherry as a drink but in food it is amazing so I always try to have a bottle on hand.
Garlic
Cream. Whipping cream is the best in soups it is thick but not too heavy and over powering.
Parsley. This is optional but try to add it if you can. Either the fresh curly leaf variety or dried will work, check out my post on parsley I love growing this herb and having it on hand all year round.
How to make Mushroom soup
Chop all of your vegetables now this doesn’t need to be precise as we will be blending it into a smooth soup.
In a heavy bottomed pan or a Dutch oven (my preferred choice) melt a knob of butter over a medium heat. Make sure the element isn’t to hot we don’t want to burn the butter or our vegetables.
Add the onion and celery mix them into the butter and leave to cook for around 5 minutes. We are wanting to sweat the vegetables, this mean that they should start to look translucent and shiny.
Add in the mushrooms, garlic and dried parsley if you are using, let them cook for a couple of minutes.
Pour in the sherry and mix it into the vegetables well, then add in the chicken broth. I use a bouillon so there are two options one make up the stock first then add it to the pot or add the bouillon straight to the pot and then the water after. Both ways are fine its more of a personal choice.
Lightly season with salt and pepper we can add more later to taste,
Bring the soup to the boil then reduce the heat to a light simmer, cover the pot with a lid and leave it to cook for 25 minutes.
Blend
Remove the pot from the heat now we are going to blend the soup there are again options to do this. Personally I do not know how any kitchen can do without an immersion blender I cannot do without mine and for soups it is perfect. Having to decant the soup into a blender and back to the pot makes so much more mess and dishes but if all you have is a blender then use that. If you do have an immersion blender then go ahead and blend the soup until it is lovely and smooth. For the blender pour the soup into the jug, blend and pour back into the pot.
Place the pot back onto the element on a low heat, stir in the cream and bring back up to a light simmer, you don’t want it to boil it at this point. Also add in the finely chopped parsley if you are using fresh, let it continue cooking for around 5 minutes.
Serve hot with warm crusty bread.
Enjoy.
Creamy mushroom soup with garlic and sherry
A beautiful creamy soup that will make any mushroom sceptic a fan.
Ingredients
- 650g white mushrooms
- 1 onion
- 1 stick celery
- 2 cloves garlic
- 1/4 (60mls) Cup sherry
- 4 Cups (1 litre) chicken broth or bouillon
- 1 Cup (250mls) whipping cream
- optional 1 Tbsp fresh parsley or 1 tsp dried parsley
Instructions
- Roughly chop all of your vegetables
- In a heavy bottomed pan or a Dutch oven (my preferred choice) melt a knob of butter over a medium heat. Make sure the element isn't to hot we don't want to burn the butter or our vegetables.
- Add the onion and celery mix them into the butter and leave to cook for around 5 minutes. We are wanting to sweat the vegetables, this mean that they should start to look translucent and shiny.
- Add in the mushrooms, garlic and dried parsley if you are using, let them cook for a couple of minutes.
- Pour in the sherry and mix it into the vegetables well, then add in the chicken broth.
- Lightly season with salt and pepper we can add more later to taste,
- Bring the soup to the boil then reduce the heat to a light simmer, cover the pot with a lid and leave it to cook for 25 minutes.
- Remove the pot from the heat now we are going to blend the soup with either an immersion stick blender or a countertop blender pouring the smooth soup back into the pot.
- Place the pot back onto the element on a low heat, stir in the cream and bring back up to a light simmer, you don't want it to boil it at this point. Also add in the finely chopped parsley if you are using fresh, let it continue cooking for around 5 minutes.
- Season again with salt and pepper to taste
Serve hot with warm crusty bread.
Enjoy.
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