Cream of Mushroom Soup with Sherry

This soup is an elegant first course. Half-and-half and sherry enrich the soup and infuse it with flavor. Using a blender rather than a food processor gives the soup a silky texture.


12 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 71
Caloriesfromfat 24 %
Fat 1.9 g
Satfat 0.7 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 4.7 g
Carbohydrate 8.4 g
Fiber 1.9 g
Cholesterol 3 mg
Iron 1.2 mg
Sodium 321 mg
Calcium 26 mg


2 teaspoons olive oil
2 cups chopped onion
1 cup thinly sliced carrot
2/3 cup chopped celery
8 cups sliced button mushrooms (about 1 1/2 pounds)
4 cups sliced shiitake mushroom caps (about 7 ounces)
2 garlic cloves, minced
1 cup water
1 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
6 tablespoons half-and-half
1/4 cup dry sherry
1/4 cup chopped fresh parsley


Heat oil in a Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 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 25 minutes. Remove from heat; cool 5 minutes.

Place half of mushroom mixture in a blender; process until smooth. Pour pureed soup into a large bowl. Repeat procedure with remaining mushroom mixture. Return soup to pan. Stir in half-and-half and sherry; cook over low heat 5 minutes or until thoroughly heated, stirring frequently. Sprinkle each serving with 1 teaspoon parsley.


December 2002
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