Creamy Sherry Mushroom Soup Recipes

CREAM OF MUSHROOM SOUP I

Steps:

• In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
• In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
• In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

CREAMY SHERRY MUSHROOM SOUP

Steps:

• Wipe mushroom caps with a damp cloth. Trim stems and coarsely chop mushrooms. In a 6-quart pot, melt butter with onion. Add mushrooms and sherry cooking wine. Cook over high heat, stirring occasionally, 8-10 minutes or until most, but not all, of the liquid is absorbed. Sprinkle flour over mushrooms; stir in milk, broth, soy sauce and sage. Bring to a boil, then immediately reduce heat. Simmer gently 10 minutes, stirring occasionally.
• Remove soup from heat. Use an immersion blender to puree soup. Or pour soup into a blender in three batches. Blend each batch until smooth and return to pot to keep warm. Serve garnished with sniped chives or mild green onion.

WILD MUSHROOM SOUP WITH SHERRY & THYME

Steps:

• Melt the butter and olive oil in a 5-qt. or larger stockpot over medium-high heat. Add the onion and cook until it's beginning to brown (resist the urge to stir too often), about 4 minutes. Stir in the garlic and cook for 1 minute. Add the mushrooms, 2 Tbs. of the thyme, and 1/2 tsp. each salt and pepper; cook until the mushrooms become limp, 2 to 4 minutes.
• Add the broth, scraping up any browned bits in the pot with a wooden spoon. Bring to a boil over high heat, reduce the heat to maintain a simmer, and cook until the mushrooms are tender, 7 to 10 minutes. Remove from the heat and let cool slightly. Transfer about half of the soup to a stand blender and process until smooth. Return the mixture to the pot and stir in the half-and-half, sherry, and soy sauce. Add more salt and pepper to taste, if needed, and reheat. Garnish each serving with a small pinch of the remaining 1 tsp. thyme.

SHERRY CREAM OF MUSHROOM SOUP

Steps:

• In a large saucepan melt butter with the olive oil over moderate heat. Add the shallots and cook until tender, about 2 to 3 minutes. Add the sliced mushrooms, thyme leaves, salt and pepper, cooking until all of the liquid rendered from the mushrooms evap orates. Add the Sherry and cook until evaporated. Remove a ½ cup of the cooked mushrooms and reserve. Stir in the flour and cook for 2 to 3 minutes. Add 3 cups of the chicken broth, bring to a simmer and cook for 15 minutes. In a blender purée the soup in batches until smooth. For a very smooth soup, pass through a fine sieve. Return soup to saucepan, bring to a simmer and whisk in the milk. Add reserved chicken broth to achieve desired consistency. Adjust seasoning with salt, pepper and nutmeg. Lower heat and whisk in ¼ cup of the sour cream. Keep soup warm but do not simmer or boil. Serve soup garnished with reserved cooked mushrooms and a dollop of the remaining sour cream.

CREAM OF MUSHROOM SOUP WITH SHERRY

Steps:

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

CREAMY MUSHROOM SHERRY CHICKEN

Steps:

• Preheat Oven to 350°Place 2 Tablespoons of Olive Oil in a 8 x 12 casserole dish
• Mix together Flour, Garlic Powder, Black Pepper and Salt
• Coat Chicken with Flour Mixture and place Chicken in the casserole dish
• Slice Mushrooms
• Heat 1 Tablespoon Olive Oil in a Sauté Pan
• Add Mushrooms to Sauté Pan
• Cook Mushrooms until they have shrunk and are getting soft.
• Add 1/2 teaspoon Salt and 1 Tablespoon of Sherry, stir until the sherry has evaporated.Remove mushrooms from heat
• Mix together, cream of mushroom soup, milk, 1/3 cup of sherry, salt and pepper
• Place Chicken into preheated oven (350°). Bake for 30 minutes
• Flip Chicken over and bake for 45 minutes
• Pour the sauce (Milk Soup, Sherry mixture) over the chicken
• Add mushroom with chicken and sauce
• Place back in the oven. Bake for additional 20 minutes or until sauce is bubbling
• Serve with Rice or Cauliflower rice. ENJOY!!!!

WILD MUSHROOM SOUP WITH SHERRY

Steps:

• Place Porcini in medium bowl. Pour boiling water over. Let stand until softened, about 30 minutes. Drain, reserving soaking liquid. Strain soaking liquid through cheesecloth to remove any dirt. Coarsely chop Porcini.
• Melt butter in heavy large saucepan over medium high heat. Add onion and saute until tender, about 5 minutes. Add garlic, Shiitake and Porcini and saute until mushrooms are tender, about 5 minutes. Add Sherry and boil until almost all liquid evaporates. Add reserved soaking liquid and stock. Simmer soup 15 minutes to blend flavors. Add Enoki mushrooms and stir until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Drizzle with additional Sherry and garnish with epazote, oregano or chives.

SLOW-COOKER MUSHROOM SOUP WITH SHERRY

Steps:

• Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes.
• Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside.
• Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids.
• Stir in the cornstarch, soy sauce, salt, pepper, and remaining 2 cups boiling water into the mushroom broth; set aside.
• Heat the oil in a medium-sized nonstick skillet over medium-high.
• Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes.
• Add the sherry; bring to a boil, and cook 30 seconds. Remove from the heat.
• Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms, and thyme in a 5-quart slow cooker.
• Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours.
• Uncover and cook until slightly thickened, about 20 minutes.
• Transfer 2 cups of the soup to a blender.
• Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender.
• Place a clean towel over the opening in the blender lid (to avoid splatters).
• Blend until smooth, about 10 seconds.
• Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.

SHERRIED MUSHROOM SOUP

Steps:

• In a saucepan melt butter with oil over moderate heat until foam subsides and sauté shallots and mushrooms over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add Sherry and boil until evaporated. Stir in broth and simmer 15 minutes, or until mixture is reduced to about 2 1/2 cups. Stir in chives or scallion greens and season soup with salt and pepper.