Mushroom and Sherry Soup

mushroom and sherry soup

Mushroom and Sherry Soup

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Servings: 6
Calories: 242
Prep Time 10 minutes
Cook Time 20 minutes


  • 1 lb button mushrooms
  • 1 onion chopped
  • 2 cloves garlic crushed
  • 2 oz butter or margarine
  • 2 oz plain flour
  • 1/2 pint milk
  • 1 pint chicken stock
  • 2 tablespoons sherry
  • salt and pepper
  • garnish
  • 1/4 pint single cream
  • 1 tablespoon chopped parsley


  • 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.
  • 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.
  • 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.
Calories: 242 kcal
Carbohydrates: 17 g
Protein: 7 g
Fat: 16g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 49 mg
Sodium: 209 mg
Potassium: 445 mg
Fiber: 1 g
Sugar: 6 g
Vitamin A: 559 IU
Vitamin C: 4 mg
Calcium: 74 mg
Iron: 1 mg
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