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Mushroom Soup With Sherry


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  • 2 tablespoons butter
  • 1 pound mushrooms chopped
  • 1 large garlic clove chopped
  • 3 green onions - (to 4) chopped
  • 4 cups chicken broth or more
  • 1/2 cup cooked rice
  • Salt to taste
  • Freshly-ground black pepper to taste
  • Chopped fresh parsley
  • 4 tablespoons dry sherry


Servings 4


Step 1

In a sauté pan or skillet, melt the butter and sauté the mushrooms, garlic, and green onions. Cook until most of the liquid has evaporated. Reserve about one-third of the sauté mixture and puree the remainder in a blender or a food processor with about 1 cup of the broth and the rice. The rice stabilizes the soup.

Heat the puree in a heavy stockpot; add the remaining broth. Add salt and pepper and the mushrooms. If too thick, add more broth. Garnish with parsley, and at the table have each guest add a tablespoon of sherry to his or her serving.

This recipe yields 4 first course servings.

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