Creamy Sherry Mushroom Soup recipe

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Ingredients

1 pound brown crimini mushrooms or baby bellas
2 tablespoons butter
1 small yellow onion, chopped
⅔ cup Holland House® Sherry Cooking Wine
2 tablespoons flour
3 cups whole milk
1 (14 ounce) can reduced-sodium chicken broth
1 teaspoon soy sauce
¼ teaspoon dried sage

Nutrition Info

144.3 calories
carbohydrate: 9.9 g
cholesterol: 17.6 mg
fat: 6 g
fiber: 1.5 g
protein: 6.5 g
saturatedFat: 3.6 g
servingSize: -
sodium: 266.7 mg
sugar: 4.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Wipe mushroom caps with a damp cloth. Trim stems and coarsely chop mushrooms. In a 6-quart pot, melt butter with onion. Add mushrooms and sherry cooking wine. Cook over high heat, stirring occasionally, 8-10 minutes or until most, but not all, of the liquid is absorbed. Sprinkle flour over mushrooms, stir in milk, broth, soy sauce and sage. Bring to a boil, then immediately reduce heat. Simmer gently 10 minutes, stirring occasionally.

  2. Remove soup from heat. Use an immersion blender to puree soup. Or pour soup into a blender in three batches. Blend each batch until smooth and return to pot to keep warm. Serve garnished with sniped chives or mild green onion.

Recipe Yield

6 cups

Recipe Note

Served as a walk-around appetizer in mugs or as a sit-down first course, this creamy soup is as easy as it is delicious -- a mushroom-lover's delight and relatively low fat. If you wish, prepare the soup a day or two in advance and refrigerate. Warm it up on the stovetop or microwave just prior to serving.

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