Original recipe by Rita Held, Adapted by RecipeRose Just four ingredients make this soup an…
Sherry (or Vermouth) Creamy Mushroom Soup
Did you know dry vermouth can substitute for sherry wine? I didn’t have any sherry, so looked for a substitute and was delighted to find that my multiple (inherited) bottles of dry vermouth could work! My friend Rita created this delectable soup that’s as easy as it is delicious — a mushroom-lovers delight and fairly low fat. Conveniently, it can be made a day or two in advance and refrigerated. Brown-capped crimini mushrooms lend an earthy flavor and inviting, warm color. These mushrooms are also called baby bellas, or sometimes portabellinis, because they are young, smaller versions of more mature portabella mushrooms. I used both cremini and shiitake mushrooms for extra mushroom flavor. More about mushrooms below recipe.
Sherry Mushroom Soup
Sherry wine adds rich flavor, and a dash of soy sauce amps the mushroom umami.
Servings: 8 3/4-cup servings
Ingredients
- 1 lb. cremini or baby bella mushrooms, or combination of a variety of mushrooms
- 2 Tbsp. butter
- 1 small onion, chopped, about 3/4 cup
- 2/3 cup sherry cooking wine, cream sherry, or dry vermouth cooking wine has salt, so adjust accordingly for other wines
- 2 Tbsp. all-purpose flour
- 3 cups whole milk or 2% increase flour to 3 Tbsp if using 2% milk
- 1 14.5oz. can reduced-sodium chicken or vegetable broth (1-3/4 cups)
- 1-2 tsp. soy sauce
- 1/2 tsp. dried sage
- 3/4 cup chopped fresh fennel, optional or fresh dill for garnish
Instructions
- Wipe mushroom caps with a damp cloth. Trim stem ends and discard; roughly chop the caps.
- In a 6-quart pot, melt butter. Add mushrooms, onion, and sherry cooking wine. Cook over high heat, stirring occasionally, 8-10 minutes or until most, but not all, of the sherry 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. If desired, puree soup, or leave chunky. Use an immersion blender to puree. Or pour into a blender in small batches, blending very slowly if mixture is hot; blend until smooth and return to pot to keep warm. Season with salt and pepper to taste. Serve garnished with chives or parsley, if desired.
Notes
From the Mushroom Council, San Francisco Bay Area
Crimini Mushrooms are grown and harvested in the same manner as the white mushroom. The reason they have a darker color and slightly denser texture is that they come from a different strain of spores. Portabella Mushrooms are also grown like white mushrooms. Actually, the Portabella is a mature Crimini. It’s usually three to seven days older than the Crimini when harvested. As a result, Portabellas develop much larger caps-ranging up to six inches in diameter.
Crimini Mushrooms are grown and harvested in the same manner as the white mushroom. The reason they have a darker color and slightly denser texture is that they come from a different strain of spores. Portabella Mushrooms are also grown like white mushrooms. Actually, the Portabella is a mature Crimini. It’s usually three to seven days older than the Crimini when harvested. As a result, Portabellas develop much larger caps-ranging up to six inches in diameter.
Nutrition information per serving (8) with cooking wine and reduced-sodium chicken broth: 120 calories, 5g protein, 11g carb, 6g fat, (3.5g sat. fat), 15mg chol, 290mg sodium,<1g fiber
Sherry and mushrooms is a perfect marriage! And your photo is just lovely. I makes me want to jump right into the photo and have that soup.
humm… if not too hot, a plunge may be good for your skin :o)
A spa treatment!! Just what I need after the holidays and all the dry air here in the mountains!