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    You are in: Home / Recipes / Cream of Mushroom Soup with Sherry Recipe
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    Cream of Mushroom Soup with Sherry

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    20 mins

    35 mins

    Tracy K's Note:

    Source: Cooking Light magazine. This soup is just 1 point per cup, for those counting points. DBMNMR

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    Serves: 12



    Units: US | Metric


    1. 1
      Heat oil in a Dutch oven over medium high heat.
    2. 2
      Add onion, carrot, and celery; saute 6 minutes or until tender.
    3. 3
      Reduce heat to medium; add mushrooms and garlic.
    4. 4
      Cook 7 minutes or until mushrooms are tender, stirring frequently.
    5. 5
      Add water, sage, salt, pepper, and broth; bring to a simmer.
    6. 6
      Cover and simmer for 25 minutes.
    7. 7
      Remove from heat, cool for 5 minutes.
    8. 8
      Place half of mushroom mixture in a blender or food processor; process until smooth.
    9. 9
      Pour pureed soup into a large bowl.
    10. 10
      Repeat procedure with remaining mushroom mixture.
    11. 11
      (NOTE: You can also use a stick blender and puree the soup in the pot.) Return soup to pan.
    12. 12
      Stir in half-and-half and sherry; cook over low heat 5 minutes or until throughly heated, stirring frequently.
    13. 13
      Sprinkle each serving with minced fresh parsley and/or parmesan cheese.

    Ratings & Reviews:

    • on December 18, 2003


      So full of flavor. Any recipe that starts with a triology of onions, carrots, and celery you just know will be good. And then low in fat! Just yummy! I did have left over mushrooms that I used in this recipe. It was a mix of dried and fresh(Porcini, Button, Potabella,Lobster and Shitake)Thanks for a very rich tasting soup. Don`t skip the sherry it adds a wonderful richness to the soup.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 14, 2010


      Hello Tracy K, I have made this soup quite often and it has always been a hit! I happen to like this on a cold evening, sitting by a fire! I usually serve it with some type of "elegant toast". Thank you for posting the recipe - it is a hit! It tastes wonderful!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2008

      This is a wonderful and easy to prepare recipe. I substitued oyster mushrooms for shiitake and added button mushrooms. It was simply delecious.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cream of Mushroom Soup with Sherry

    Serving Size: 1 (309 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 113.0
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 0.9 g
    Cholesterol 2.7 mg
    Sodium 110.2 mg
    Total Carbohydrate 15.0 g
    Dietary Fiber 2.2 g
    Sugars 4.7 g
    Protein 5.5 g

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