Mushroom and Sherry Soup

Calories 170 per portion,
Preparation time 10 minutes,
Cooking time 20 minutes


serves 6
450 g (1 lb) button mushrooms
1 onion, chopped
2 cloves garlic, crushed
50 g (2 oz) butter or margarine
50 g (2 oz) plain flour
300 ml (1/2 pint) milk
600 ml (1 pint) chicken stock
2 tablespoons sherry
salt and pepper


150 ml (1/4 pint) single cream
1 tablespoon chopped parsley


1. Thinly slice the mushrooms. In a saucepan, cook the onion and garlic in the butter or marganne until softened. Add the mushrooms and cook gently for a few minutes.

2. Stir in the flour. Gradually blend in the milk and stock. Bring to the boil, reduce the heat and simmer gently for 15 minutes. Stir the soup frequently to ensure a smooth consistency.

3. Add the sherry and season to taste. Pour into soup bowls. Garnish the soup with a swirl of cream and sprinkle with parsley.

Cook's Tip
For a soup low in calories and fat, omit sauteed onion, butter and flour. Simmer sliced mushrooms in 900 ml (1 1/2 pints) stock. Add some chopped spring onions and the sherry. Omit the milk; serve without cream.

What did you think?

6 people have helped to review this recipe. Thankyou!

FEEDBACK : Mushroom and Sherry Soup recipe
posted by L. HARPER @ 07:01PM, 12/21/07
This is a really good soup - the sherry added towards the end of cooking really does bring together all the flavours. Will definitely make this again and again. It went down well!
Mushroom and Sherry soup
posted by J V Hughes @ 03:49PM, 2/25/09
Loved this recipe. Excellent for a dinner party. Went down well with all our guests. So will definitely make it again.
Mushroom & Sherry Soup
posted by C. Gilbert @ 09:11AM, 6/18/09
Loved this soup!!! Really tasty, garlic works really well in it. This recipe also works great with brandy instead of the sherry. My 2 year old adored it - and it was good to make with her as it was her job to chop some of the mushrooms! I also tried it with the bigger mushrooms (that are cheaper) and also worked just as well.
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