Soups & Stews
This cream of mushroom soup with sherry delivers restaurant-quality depth you won’t find in canned versions—rich umami from homemade mushroom broth balanced by sherry’s bright acidity. The secret lies in slow-cooked mushrooms and a proper roux, creating velvety texture without heaviness.
I developed this after years of testing store-bought soups that always fell short of homemade perfection.
What sets this recipe apart is the sherry—just a splash transforms the soup from ordinary to sophisticated, cutting through richness while adding complexity. We’ll build flavor layer by layer: sautéed mushrooms, deglazed with sherry, then enriched with cream and a touch of mustard for depth.
The result? A silky, aromatic soup with perfect balance—never cloying, always satisfying.
By the time you ladle the first bowl, you’ll notice the difference immediately: deeper mushroom flavor, smoother texture, and that elegant sherry brightness that makes it taste like a bistro classic. The recipe scales effortlessly for gatherings, and leftovers reheat beautifully—just stir in a splash of cream to restore richness.
Pair with crusty bread, grilled cheese, or a simple salad to round out the meal. For extra depth, add a pinch of thyme or a drizzle of truffle oil at the end. This is the soup that turns weeknight dinners into memorable experiences.
Ingredients for best cream of mushroom soup recipe with sherry
Sixteen ingredients, one luxurious soup. Homemade depth you'll crave again and again.
| Ingredient | Amount | Notes |
|---|---|---|
| White Button Mushrooms 🍄 | 1 ½ lb | Fresh, sliced into even pieces |
| Yellow Onion 🧅 | 1 whole | Medium size, diced finely |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced |
| Dry Sherry 🍷 | ½ cup | Medium-bodied, like Amontillado |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed |
| All-Purpose Flour 🌾 | ¼ cup | For roux |
| Dijon Mustard 🍯 | 1 tbsp | For depth of flavor |
| Chicken Stock 💧 | 4 cups | Homemade or high-quality |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
| Truffle Oil 🍯 | 1 tsp | Optional, for finishing |
The mushrooms are where the magic happens. Crimini or cremini add more earthiness, but white buttons work perfectly too. Grab them from the produce section—avoid pre-sliced, which bruises fast. For extra umami, add 2 oz dried porcini mushrooms soaked in hot water. The sherry? Amontillado or Fino from Trader Joe's or Total Wine is my go-to—it's affordable and delivers that bright acidity. If you're feeling fancy, Spanish sherry from a specialty store takes it to the next level.
No sherry on hand? Dry vermouth or white wine works in a pinch, but you'll lose that special sherry brightness. The heavy cream must be full-fat—half-and-half cuts richness. For a lighter version, swap in coconut milk, but the texture will be different. The chicken stock can be store-bought, but homemade tastes infinitely better. If you're in a hurry, low-sodium is key to avoid over-salting. The truffle oil is optional but worth it—look for 100% pure at gourmet shops or online.
This soup tastes even better the next day, so make extra. Store in airtight containers for 4-5 days in the fridge, or freeze for up to 3 months. When reheating, add a splash of cream to restore richness. For serving, I always drizzle with a little more truffle oil and sprinkle fresh thyme on top—elevates it instantly. Pair with crusty bread or a simple salad for the full bistro experience.
Why You'll Love This Recipe
- Sherry’s Secret Boost: That splash of dry sherry? It’s not just flavor—it’s the magic trick that turns ordinary mushrooms into something rich and layered. The acidity cuts through the creaminess, leaving you with depth that canned soup can’t touch.
- One-Pot Wonder: Minimal chopping, zero fuss. Sauté onions and garlic, toss in mushrooms, deglaze with sherry, and simmer. By the time the cream comes in, you’re already done. My lazy Sundays thank me.
- Leftovers That Shine: This soup actually improves the next day. The flavors meld overnight, and it’s perfect for reheating—whether you’re prepping for the week or just too tired to cook. Add a dollop of cream when reheating, and no one will guess it’s yesterday’s dinner.
- Budget-Friendly Luxury: Heavy cream makes it feel fancy, but the rest? Basic pantry staples. A few mushrooms, an onion, and a bottle of sherry (which lasts ages) stretch this into multiple meals. Fancy dinner for half the cost of takeout.
Step-by-step instructions for cream of mushroom soup with sherry
Here's how to build a velvety, umami-rich soup from scratch—every step matters for that perfect balance of earthy mushrooms and wine depth.
Sauté the Mushroom and Aromatic Base
Melt the 0.5 cup unsalted butter in a large Dutch oven over medium heat. Add the 1 whole yellow onion and cook for 5 minutes until softened and translucent. Increase heat to medium-high and add the 1.5 lb white button mushrooms, sliced evenly. Cook for 8-10 minutes, stirring occasionally, until they release their moisture and begin to brown—this deepens their flavor. Push the mushrooms to one side and add the 4 cloves garlic cloves, minced fresh thyme leaves, and 1 tsp salt. Stir for 30 seconds until fragrant.
Here's the thing—don't rush this step. The mushrooms need time to develop that rich, meaty texture. If they start sticking, add a splash of chicken stock to deglaze. You're building the foundation, so take your time.
Deglaze and Develop the Sherry Flavor
Pour in the 0.5 cup dry sherry and scrape up all those browned bits from the bottom of the pot—this is where all the flavor hides. Let it simmer for 3-4 minutes until the alcohol burns off and the liquid reduces by half. You'll notice the aroma shift from sharp to sweet and nutty—that's your sherry working its magic.
Next, sprinkle in the 0.25 cup all-purpose flour and stir vigorously for 1-2 minutes until fully incorporated. This creates a smooth roux that will thicken your soup beautifully. Keep the heat at medium to prevent burning.
Build the Velvety Texture with Stock and Cream
Slowly pour in the 4 cups chicken stock while whisking constantly to prevent lumps. Bring to a gentle simmer and let it cook for 10 minutes, stirring occasionally. The soup should thicken slightly as the roux cooks out. Now add the 1 cup heavy cream and 1 tbsp Dijon mustard, stirring until smooth. Simmer for another 5 minutes—this is where the soup comes together.
Taste and adjust seasoning with black pepper and more salt if needed. The soup should be rich but not overly heavy. If it's too thick, whisk in a splash of warm water or stock to reach your desired consistency.
Finish with Truffle Oil for Luxurious Depth
Remove the soup from heat and let it rest for 5 minutes to allow flavors to meld. Just before serving, drizzle in the 1 tsp truffle oil and stir gently. This final touch adds an earthy, aromatic complexity that elevates the soup from delicious to extraordinary. The truffle oil should be incorporated but not overpowering—just a whisper of luxury.
Ladle the soup into bowls and serve immediately. Each spoonful should deliver that perfect marriage of creamy richness, umami mushrooms, and the bright acidity of sherry. For extra indulgence, garnish with a sprinkle of freshly cracked black pepper and a few more fresh thyme leaves.
Pro Tips For Making Best Cream Of Mushroom Soup Recipe With Sherry
- Sauté Mushrooms Low and Slow: I learned this the hard way—blasting mushrooms on high heat turns them to mush instead of releasing their rich flavor. Cook them on medium-low for 8-10 minutes, stirring occasionally, until they’re deeply golden and most of the moisture has evaporated. This builds the base of your soup’s depth.
- Deglaze with Sherry Immediately: As soon as you remove the mushrooms from the pan, pour in that sherry right away—don’t let the fond dry out. The alcohol will bubble furiously for a second, but that’s how it pulls all those caramelized bits into the sauce. Let it simmer for 2 minutes before adding broth to let the flavors meld.
- Strain the Soup—Trust Me: No one wants to chew mushrooms in their cream soup, and blending alone won’t cut it. After simmering, strain the mixture through a fine-mesh sieve into a clean pot. This keeps the texture silky smooth and lets the sherry’s brightness shine without competition. (Yes, even if you’re impatient like me.)
- Finish with Cold Cream: Heavy cream straight from the fridge tempers the heat of the simmering soup and prevents curdling. Stir in the cream off the heat, then let it sit for 1-2 minutes before serving. This also gives you time to adjust seasoning—add a pinch of salt or a splash more sherry if needed. No last-minute scrambling.
Best sauces and condiments for best cream of mushroom soup recipe with sherry
Sherry's Role
The sherry isn't just an ingredient—it's the soul of this soup. That 0.5 cup dry sherry (I always use Amontillado for its nutty depth) deglazes the pan and adds a bright acidity that cuts through the richness of the cream.
The alcohol burns off during cooking, leaving behind caramelized notes that elevate the mushrooms. Trust me, skipping it means missing out on that restaurant-quality touch.
For extra complexity, add 1 tbsp white wine vinegar along with the sherry—it enhances the sherry's brightness while adding a subtle tang. If you're feeling adventurous, try 1 tsp sherry vinegar instead of the regular sherry for a tangier finish.
The key is balance: the sherry should complement, not overpower, the earthy mushrooms.
Creamy Texture Secrets
The velvety texture comes from two key steps: the roux and the cream. First, whisk the 0.25 cup flour into the sherry and butter mixture until smooth—this creates a blonde roux that thickens beautifully.
Then, slowly add the 4 cups chicken stock while whisking constantly to avoid lumps. The cream comes in last to add richness without breaking the emulsion.
For a lighter version, replace half the heavy cream with full-fat coconut milk—it adds creaminess while keeping the soup dairy-free. If your soup gets too thick, whisk in 1-2 tbsp warm stock to adjust consistency. The goal is a spoon-tender texture that coats the back of your throat.
Mustard's Magic
That 1 tbsp Dijon mustard might seem small, but it's a game-changer. The mustard adds a subtle tang that brightens the soup and balances the richness of the cream.
It also helps emulsify the soup, preventing separation. If you're sensitive to heat, reduce to ½ tbsp—the flavor will still shine through.
For a deeper mustard note, try whole-grain mustard instead of Dijon. Or, for a sweeter touch, add 1 tsp honey along with the mustard. The mustard also pairs beautifully with the sherry, creating a harmonious blend of flavors that makes this soup unforgettable.
Truffle Oil Finish
The 1 tsp truffle oil is purely optional, but it takes this soup to bistro-level elegance. Drizzle it in just before serving—stirring gently so it infuses without overpowering. Look for 100% pure truffle oil (avoid the cheap stuff with added flavors).
A few drops of white truffle oil add a delicate earthiness, while black truffle oil brings a bolder, more intense aroma.
If you can't find truffle oil, try 1 tsp olive oil infused with fresh thyme for a similar aromatic boost. For a citrusy finish, add zest from ½ lemon along with the truffle oil.
The key is to let the soup rest for 5 minutes after cooking—this allows all the flavors to meld together beautifully.
Nutrition facts
Frequently asked questions
Can I substitute sherry with another wine or alcohol?
Yes! If you don’t have sherry, use ½ cup dry white wine (like Sauvignon Blanc) or ½ cup dry vermouth—both add acidity. For a non-alcoholic version, swap with ½ cup apple cider vinegar + 1 tsp honey to mimic the sherry’s brightness. Just remember, sherry’s nutty depth is hard to replicate, but these work in a pinch.
Why does my soup turn out too thick or too thin?
Thickness depends on the roux and liquid balance. If too thick, whisk in 1-2 tbsp warm stock or water. Too thin? Simmer uncovered for 5-10 minutes to reduce, or stir in 1 tsp cornstarch mixed with 1 tbsp cold water. The key is patience—rush the roux, and it’ll burn; rush the stock, and lumps form.
How can I make this soup ahead of time?
This soup tastes even better the next day! Store in an airtight container for 4-5 days in the fridge. Reheat gently on the stove, stirring in 1-2 tbsp extra cream to restore richness. For freezing, cool completely first, then freeze for up to 3 months. Thaw overnight in the fridge before reheating.
What’s the best way to serve this soup?
Garnish with a drizzle of truffle oil, a sprinkle of fresh thyme, or a swirl of cream. Serve with crusty bread, grilled cheese sandwiches, or a simple arugula salad with lemon vinaigrette. For a heartier meal, top with seared scallops or crispy prosciutto.
Can I make this soup vegetarian?
Replace the chicken stock with vegetable stock and add ½ cup cooked lentils or mushrooms for protein. For extra umami, stir in 1 tsp soy sauce or 1 tbsp nutritional yeast when finishing. The sherry and cream will still shine, but the base becomes plant-powered.