Autumn Cream of Mushroom Soup

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Total Time
20 mins
20 mins

With fresh thyme & sherry.

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  1. In a large saucepan melt butter with the olive oil over moderate heat.
  2. Add the shallots and cook until tender, about 2 to 3 minutes.
  3. Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evaporates.
  4. Add the Sherry and cook until evaporated.
  5. Stir in the flour and cook for 2 to 3 minutes.
  6. Add 3 cups of the broth, bring to a simmer and cook for 15 minutes.
  7. In a blender puree the soup in batches until smooth.
  8. Return soup to saucepan, bring to a simmer and whisk in the milk.
  9. Add reserved broth to achieve desired consistency.
  10. Adjust seasoning with salt, pepper and nutmeg.
  11. Lower heat and whisk in the sour cream.
  12. Serve warm.
Most Helpful

5 5

This was wonderful! I used a combination of white and cremini mushrooms and all my guests enjoyed it. I had hoped for leftovers, but guess I'll just have to make some more. Only one drawback, it didn't look good (but what mushroom soup does?).

5 5

Rich, creamy and delicious. I used a combination of mushrooms, and did not have cream sherry, but added regular cooking sherry. Alongside a hot loaf of homemade bread, it made for a perfect dinner on a chilly Fall evening. Thank you!

5 5

Excellent. The thyme/sherry/nutmeg combination really make this soup something special... elegant, woodsy flavours worthy enough for your next dinner party. This recipe is a 5 star keeper. Thanks for posting.