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Wild Mushroom Soup with Sherry

September 21, 2010

This past weekend we were lucky enough to have my best friend from college out to visit.  We had a wonderful time sightseeing, catching up, and of course eating!  It is so much fun to cook for our guests and I cannot complain about having an extra hand to keep my son occupied while I am busy chopping away.  We made this fantastic soup the night she came into town with a side of our favorite beer cheddar bread.  I have been on the lookout for a mushroom soup recipe reminiscent of those you can find in Kennet Square, PA (the mushroom capitol of the world) and I think this one came pretty close.

I apologize for the lack of pictures, but I was too busy enjoying my friend’s company!

Wild Mushroom Soup with Sherry
Yields: 8 Servings

8 tablespoon Butter (room temperature)
2 cup Celery (sliced)
1 cup Shallot (sliced)
3/4 cup Onion (chopped)
3 Garlic clove (minced)
3 cup Fresh shiitake mushrooms (about 6 ounces, stemmed & sliced)
3 cup Crimini mushrooms (about 6 ounces, sliced )
3 cup Oyster mushrooms (about 4 1/2 ounces, sliced)
1/2 cup Dry white wine
1/2 cup Dry sherry
1/4 cup All purpose flour
8 cup Low-sodium chicken broth
1/2 cup Whipping cream

1. Melt 6 tablespoons butter in large pot over medium-high heat. Add celery, shallots, onion and garlic and sauté until onion is translucent, about 8 minutes. Add all mushrooms and sauté until beginning to soften, about 4 minutes. Add white wine and Sherry. Boil until liquid is reduced to glaze, about 6 minutes.
2. Mix remaining 2 tablespoons butter and 1/4 cup flour in small bowl until smooth paste forms. Add flour paste to mushroom mixture in pot; stir until mixture melts and coats vegetables. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until mushrooms are tender, stirring often, about 10 minutes. Stir in cream. Season with salt and pepper.
3. Working in batches, puree soup in blender or processor until smooth. Return soup to pot. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.) Ladle soup into bowls and serve. 

*Notes from experience: We used a hand immersion blender to puree the soup and it is definitely one of my favorite kitchen tools.  It is so much easier than transferring the soup to a blender and processing it in batches.  The only thing I would change about this recipe would be to finish off the soup with a few sliced, sautéed mushrooms after it has been pureed.  And as always, the higher the grade sherry you use the better, although we used cooking grade and I was not disappointed.

One Comment leave one →
  1. Kar permalink
    September 21, 2010 1:33 pm

    Great meal with great friends! I’ll gladly occupy Liam anytime you’d like!

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