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Serve with garlic toast, a drizzle of truffle oil, or grated Parmesan for added richness.
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop without boiling to preserve the creamy texture.
This soup can be frozen (without the cream) for up to 1 month. Add cream after thawing and reheating.
Variations:
Add a pinch of nutmeg or white pepper for a warm, subtle spice.
Swap sherry for white wine or omit it entirely for a non-alcoholic version.
Use coconut cream instead of heavy cream for a dairy-free alternative.
Stir in cooked wild rice or barley for added texture and heartiness.
FAQ:
Q: Can I use only one type of mushroom?
A: Yes. Button or cremini mushrooms work well on their own, but a mix will add depth of flavor.
Q: Is sherry necessary?
A: It adds a lovely aromatic touch, but you can substitute with white wine or skip it for a kid-friendly or alcohol-free version.
Q: Can I make this soup vegan?
A: Absolutely—replace butter with olive oil and heavy cream with coconut milk or a plant-based cream.
Q: Can I leave the soup chunky?
A: Yes. Blend only half the soup or skip blending entirely for a chunkier texture.
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