Soups & Stews
This best mushroom soup recipe with sherry delivers the kind of velvety richness that transforms weeknight dinners into something special. The sherry adds a subtle depth that elevates simple ingredients into something extraordinary, while earthy mushrooms create a satisfying umami base.
After years of testing variations, this version consistently earns rave reviews for its perfect balance of creaminess and complexity.
The secret lies in proper technique—sautéing mushrooms until deeply caramelized, deglazing with sherry to extract maximum flavor, and simmering in aromatic broth before blending to achieve that signature smooth texture.
Unlike many recipes, this one doesn't rely on heavy cream for richness, instead using a clever combination of sherry, butter, and a touch of cream for that luxurious finish. It's the kind of soup that tastes even better the next day as flavors meld.
What makes this recipe truly stand out is its versatility. Serve it as a comforting starter or hearty main course, topped with crispy croutons and fresh herbs for texture contrast. The sherry's subtle warmth pairs beautifully with the mushrooms' earthiness, creating a harmony that's both sophisticated and approachable.
Perfect for chilly evenings or when you want to impress guests with minimal effort.
Ready in about 45 minutes, this soup requires just a few simple ingredients but delivers restaurant-quality results. The process is straightforward, with each step building toward that perfect velvety finish. Whether you're a seasoned cook or new to the kitchen, this recipe will become a staple in your rotation.
Ingredients for best mushroom soup recipe with sherry
Earthy mushrooms, sherry-kissed richness, and velvety creaminess come together in this luxurious soup.
| Ingredient | Amount | Notes |
|---|---|---|
| White Button Mushrooms 🍄 | 1 ½ lb | Sliced into 1/4-inch pieces |
| Cream of Mushroom Soup 🍲 | 2 cups | High-quality canned or homemade |
| Dry Sherry 🍷 | ½ cup | Amontillado or Fino preferred |
| Unsalted Butter 🧈 | 4 tbsp | European-style preferred |
| Shallots 🧅 | 2 whole | Minced finely for sweetness |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic depth |
| Heavy Cream 🥛 | ½ cup | Full-fat for velvety texture |
| Vegetable Broth 💧 | 3 cups | Low-sodium preferred |
| Thyme Sprigs 🌿 | 2 whole | Fresh for earthy aroma |
| Parsley Leaves 🌿 | ¼ cup | Chopped for fresh finish |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked for heat |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening slurry |
| Cold Water 💧 | 2 tbsp | For flour slurry |
The mushrooms are the soul of this soup—cremini or wild mushrooms add even deeper umami, but white buttons work perfectly. Trader Joe's has the best pre-sliced mix, but if you're buying whole, aim for 8 oz of mushrooms per person. The sherry? Amontillado brings nutty warmth, while Fino offers brighter acidity—both elevate the dish. For the broth, low-sodium is key so you can control the seasoning. I always grab the Pacific Foods brand for its rich, clean flavor. Don't skip the thyme—it's the secret behind that restaurant-quality aroma.
No sherry? Dry white wine works in a pinch, but add a splash of apple cider vinegar to mimic the sherry's depth. Heavy cream too rich? Coconut milk gives a lighter texture, though the flavor will differ slightly. The flour slurry is non-negotiable for that signature velvety finish—King Arthur flour works best for smooth results. If you're using canned mushroom soup, Campbell's Premium is the only brand I trust for this recipe. Fresh parsley is ideal, but dried at half the amount gets you close in a bind.
This soup shines the next day as flavors meld beautifully. Store in an airtight container for 4-5 days in the fridge, or freeze for 3 months—the texture holds up surprisingly well. For serving, I love crispy sourdough croutons and a sprinkle of Parmesan for extra richness. The sherry aroma intensifies when reheated, so bring it to room temperature before serving. Double the batch—it disappears faster than you'd think!
Why You'll Love This Recipe
- Same recipe, two vibes: Serve it with crusty bread for a lazy Tuesday or pair it with steak for a dinner party. The sherry adds enough sophistication that no one will guess it’s basically a 20-minute meal.
- Pantry-to-Pot Magic: The sherry and cream of mushroom soup combo does all the heavy lifting—just sauté shallots in butter, toss in mushrooms, splash in the sherry, and let the soup do its thing. No fancy techniques, no stress.
- Umami Bomb: That dry sherry? It’s the secret weapon—deep, nutty, and just a little tangy, cutting through the richness of the cream while letting the mushrooms shine. Honestly, the first sip makes me forget it’s even a shortcut.
- Weeknight or Fancy: Same recipe, two vibes: Serve it with crusty bread for a lazy Tuesday or pair it with steak for a dinner party. The sherry adds enough sophistication that no one will guess it’s basically a 20-minute meal.
Step-by-step instructions for creamy mushroom soup with sherry
Transform humble mushrooms into a luxurious, sherry-infused masterpiece that delivers restaurant-quality depth at home.
Develop Rich Aromatics in Butter
Melt the 4 tablespoons unsalted butter in a large Dutch oven over medium-low heat. I like to use European-style butter here—its higher fat content creates a more velvety base. Add the 2 whole shallots and 3 cloves garlic, mincing them finely as they hit the pan. Cook for 8-10 minutes until the shallots turn translucent and the garlic releases its sweet, nutty aroma.
Here's the thing—don't rush this step. The butter should foam gently and the shallots should caramelize just slightly at the edges. This foundational flavor builds the entire soup's complexity. If the butter starts to brown too quickly, reduce the heat slightly. You're aiming for a sweet, golden base, not burnt bits.
Sauté Mushrooms Until Deeply Browned
Add the 1.5 pounds sliced white button mushrooms and cook for 10-12 minutes over medium heat, stirring occasionally. The mushrooms will release their moisture first, then gradually brown as they render down. This is where the magic happens—those browned bits (fond) dissolve into the broth later, adding incredible depth.
I press down gently on the mushrooms during the first minute to help them release their moisture and prevent them from curling. You'll know they're ready when they're deeply browned in spots and most of the liquid has evaporated. If they stick to the pan, add a splash of vegetable broth to deglaze—this prevents burning and incorporates flavor.
Build the Flavor Base with Sherry and Broth
Pour in the 0.5 cup dry sherry and let it simmer for 3-4 minutes until reduced by half. The alcohol will cook off, leaving behind concentrated sherry flavor that brightens the dish. Add the 2 cups cream of mushroom soup and 3 cups vegetable broth, then stir in the 2 whole thyme sprigs. Bring to a gentle simmer and cook for 15 minutes to allow all the flavors to meld.
Real talk: this is where many home cooks cut corners by skipping the sherry reduction. But those 3-4 minutes make all the difference—it transforms the soup from good to extraordinary. Taste the broth now; you should detect layers of earthy mushrooms, sweet sherry, and herbal thyme. If it needs more salt, add some of the 1.5 teaspoons salt now.
Thicken and Finish with Cream
In a small bowl, whisk together the 1 tablespoon all-purpose flour and 2 tablespoons cold water to make a slurry. Slowly ladle this into the simmering soup while whisking constantly to prevent lumps. Simmer for another 5 minutes until the soup thickens slightly—it should coat the back of a spoon but still be silky, not gluey.
Reduce heat to low and stir in the 0.5 cup heavy cream. The cream should warm gently but not boil—this prevents curdling. Remove the thyme sprigs and let the soup sit for 2 minutes to allow the flavors to settle. Taste and adjust seasoning with the remaining salt and 0.5 teaspoon black pepper. The soup should be rich but balanced, with sherry's bright acidity cutting through the creaminess.
Garnish and Serve Warm
Ladle the soup into bowls and immediately garnish with the 0.25 cup chopped parsley leaves. The parsley adds a fresh, bright contrast to the rich soup. Serve with warm crusty bread to soak up every last drop of that sherry-kissed velvety goodness.
This soup tastes even better the next day as the flavors continue to develop. If you're serving it immediately, I recommend prepping the garnish and having it ready to go—those few seconds between finishing the soup and serving make a difference. Each spoonful should deliver a perfect balance of earthy mushrooms, sherry's fruity brightness, and the luxurious creaminess that makes this dish truly special.
Pro Tips For Making Best Mushroom Soup Recipe With Sherry
- Sear Shallots Slowly: Don’t rush the shallots—cook them on medium-low heat for 8-10 minutes until deeply golden and almost caramelized. I used to crank the heat and end up with bitter, browned bits instead of sweet, jammy flavor. Let them melt down like honey, and you’ll taste the difference when the sherry hits.
- Slice Mushrooms Thin: Cut the white button mushrooms paper-thin (about 1/8-inch) so they cook evenly and release their flavor into the soup. Thick slices stay tough and watery; thin slices break down into the sauce, making it richer. Use a sharp knife—this isn’t the time for brute force.
- Deglaze with Sherry Early: Pour the sherry into the pan right after removing the shallots while they’re still hot—this ensures it reduces quickly and adds depth. If you wait until later, it’ll just steam away without contributing much. A splash of warm broth afterward helps scrape up all the fond for extra flavor.
- Salt the Butter First: Toss a pinch of salt into the melted butter before adding it to the shallots—this seasons the butter itself, not just the pan. Unsalted butter is neutral, so pre-salting guarantees every bite has balanced flavor from the start. (Yes, even if the recipe calls for more salt later.)
Storing and reheating your leftovers
Refrigerator Storage
Let your mushroom soup cool to room temperature (about 30 minutes) before transferring to an airtight container—I use glass Pyrex with snap-on lids for best results.
Store in the fridge at 40°F or below for up to 4-5 days. The flavors actually deepen overnight as the sherry and thyme aromas meld beautifully. 🌡️
For best texture, press plastic wrap directly onto the surface before sealing the container. This prevents a skin from forming. I always make a double batch because this soup disappears faster than you'd expect—especially when reheated properly.
Freezer Storage
Freeze your soup in quart-sized freezer bags (leave 1 inch headspace for expansion) or glass containers designed for freezing. Label with the date—it keeps for up to 3 months without significant texture loss. The sherry's alcohol content helps preserve freshness longer than typical soups. ❄️
For portion control, freeze in 2-cup servings—this makes it easy to thaw just what you need. When frozen solid, transfer bags to the fridge to thaw overnight. The texture remains velvety smooth when reheated correctly.
Stovetop Reheating
This is my preferred method because it maintains the perfect consistency. Transfer chilled soup to a heavy-bottomed pot and heat over medium-low heat for 10-15 minutes, stirring occasionally.
Add 1-2 tablespoons water or broth if it looks too thick—this prevents curdling. The sherry aroma becomes even more pronounced when reheated. 🔥
Never bring the soup to a full boil—this can break the emulsion and create a greasy texture. Taste and adjust seasoning after reheating; you may need a pinch more salt or pepper to balance the flavors. Stir in fresh parsley just before serving to maintain that bright finish.
Microwave Reheating
For quick meals, transfer 1-2 cups of soup to a microwave-safe bowl and cover with a microwave-safe lid or damp paper towel. Heat on medium power (50%) for 2-3 minutes, stir, then continue in 30-second intervals until reaching 165°F.
The microwave can make cream-based soups watery—add a splash of heavy cream at the end if needed. ✨
I avoid high-power settings because they can cause the cream to separate. If the soup seems too thick after reheating, thin it with a little broth or water. Always stir vigorously before serving to redistribute any separated ingredients.
Nutrition facts
Frequently asked questions
Can I substitute sherry with another wine or alcohol?
Yes! For a similar depth, use 0.5 cup dry white wine (like Sauvignon Blanc) plus 1 teaspoon apple cider vinegar to mimic sherry's acidity. Avoid sweet wines—they'll overpower the earthy mushrooms. For a non-alcoholic version, use 0.5 cup dry apple juice or white grape juice with 1/2 teaspoon lemon juice for brightness.
Why does my soup taste too bitter after adding sherry?
Sherry's bitterness often comes from not reducing it long enough. Always simmer the sherry for 3-4 minutes until reduced by half—this cooks off the alcohol and intensifies sweetness. If it's still bitter, add a pinch of sugar or a splash of heavy cream to balance. Overcrowding the pan while sautéing mushrooms can also cause bitterness—cook them in batches if needed.
How can I make this soup vegetarian?
Replace the vegetable broth with vegetable or mushroom broth (both are vegetarian). Use vegetarian butter (like Earth Balance) and ensure your cream of mushroom soup is dairy-free if needed. For extra umami, add 1 teaspoon soy sauce or 1/2 teaspoon miso paste when adding the sherry. The flavor will be just as rich and satisfying!
Can I make this soup ahead of time?
This soup tastes even better the next day as flavors meld. Prepare it up to 2 days ahead and store in an airtight container. Reheat gently on the stovetop with medium-low heat (never boiling) and add a splash of cream or broth if it thickens too much. The sherry aroma actually intensifies when reheated—perfect for meal prep!
What's the best way to reheat without breaking the cream?
For creamy soups, always reheat on low heat—never microwave on high or boil. On the stovetop, use medium-low heat and stir frequently. If using a microwave, heat in 30-second intervals on 50% power. Add 1 tablespoon cream at the end if it separates. The key is gentle heat to prevent curdling.