20-Minute Creamy Mushroom Soup with Sherry
This creamy mushroom soup is loaded with earthy wild mushrooms enhanced by the flavor of dry sherry.
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- Prep time
- 6 min
- Cook time
- 14 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons extra-virgin olive oil
- 16 ounces sliced mixed wild mushrooms, such as cremini, oyster and shiitake
- 1/2 cup chopped shallots
- 2 teaspoons garlic paste
- 1 teaspoon dried thyme
- 1/3 cup dry sherry
- 4 cups reduced-sodium vegetable broth, divided
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper, plus more for garnish
- 3 tablespoons cornstarch
- 1/4 cup heavy cream
- 1 tablespoon sherry vinegar
Instructions
- 1
Heat oil in a large Dutch oven over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in shallots, garlic paste and thyme; cook, stirring often, until the shallots are translucent and the mixture is fragrant, about 2 minutes. Add sherry; cook, stirring to release any browned bits, until mostly absorbed, 1 to 2 minutes.
- 2
Reserve 1/3 cup broth in a small measuring cup or bowl. Add the remaining 3 2/3 cups broth, salt and pepper to the pot; bring to a boil over high heat.
- 3
Whisk cornstarch into the reserved broth until smooth. Pour the mixture into the boiling soup, whisking to incorporate. Cook, stirring constantly, until thickened, 30 to 45 seconds. Stir in cream and vinegar.
- 4
Transfer 1 cup of soup to a blender; blend until smooth, about 45 seconds (use caution when blending hot liquids). Stir the pureed soup back into the pot. Serve hot; garnish with cracked black pepper, if desired.