Velvet Mushroom Dream: Cream of Mushroom Soup with Sherry
A luxuriously smooth mushroom soup, enriched with dry sherry and velvety cream.
By Janelle
Updated: January 18, 2026
Why I Love This Recipe
Cream of mushroom soup: a comforting classic that transcends generations. But this isn't your average, canned variety. We're elevating the humble mushroom to new heights with a blend of earthy cremini and fragrant shiitake mushrooms, slowly sautéed to release their deep, savory flavors. The secret ingredient? A generous splash of dry sherry, adding a subtle nutty complexity that perfectly complements the richness of the cream. This soup isn't just a meal; it's an experience, a warm hug on a chilly day.
- •Unctuous Texture - The soup is blended to a perfectly smooth consistency, creating a truly luxurious mouthfeel.
- •Deep Umami Flavor - The combination of cremini and shiitake mushrooms provides a complex, savory depth.
- •Sherry's Secret Kiss - A splash of dry sherry elevates the flavor profile, adding a subtle nutty warmth.
- •Aromatic Thyme Infusion - Fresh thyme adds a layer of herbaceousness that complements the earthy mushrooms.
- •Quick Indulgence - This recipe is surprisingly quick to make, perfect for a weeknight treat.
Ingredients You'll Need
Here's what you'll need – nothing too fancy, just good ingredients that work together beautifully.
- 2 tablespoons Olive oil
- 1 pound Cremini mushrooms (sliced)
- 4 ounces Shiitake mushrooms (stems removed, sliced)
- 1 medium Yellow onion (chopped)
- 2 cloves Garlic (minced)
- 2 teaspoons Fresh thyme (chopped)
- 1/4 cup Dry sherry
- 4 cups Vegetable broth
- 1/2 cup Heavy cream
- to taste Salt
Step-by-Step Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Using a heavy-bottomed pot ensures even heating and prevents scorching. The oil is ready when it shimmers and easily coats the bottom of the pot.
~2 min
- 2
Add the sliced cremini and shiitake mushrooms to the pot. Cook, stirring occasionally, until the mushrooms release their moisture and begin to brown, about 8-10 minutes. Browning the mushrooms develops their rich, savory flavor.
~10 min
- 3
Add the chopped yellow onion and minced garlic to the pot with the mushrooms. Cook, stirring frequently, until the onion is softened and translucent, about 5 minutes. This step builds the aromatic base of the soup.
~5 min
- 4
Stir in the chopped fresh thyme and cook for another minute, allowing the herbs to release their fragrant oils. This short cooking time intensifies the thyme's aroma.
~1 min
- 5
Pour in the dry sherry and scrape up any browned bits from the bottom of the pot. This process, called deglazing, adds depth of flavor to the soup. The sherry should smell fragrant and slightly tangy as it simmers.
~2 min
- 6
Pour in the vegetable broth and bring the mixture to a simmer. Simmering allows the flavors to meld together and deepen.
~5 min
- 7
Reduce the heat to low, cover the pot, and simmer for 15 minutes, allowing the mushrooms to fully soften and infuse the broth with their flavor.
~15 min
- 8
Carefully transfer the soup to a blender or use an immersion blender to blend until completely smooth. Be cautious when blending hot liquids, as they can splatter. If using a regular blender, work in batches to avoid overflow.
~3 min
- 9
Return the blended soup to the pot. Stir in the heavy cream and heat gently over low heat until warmed through. Do not boil, as this can cause the cream to curdle.
~2 min
- 10
Season with salt to taste. Start with a small amount and adjust as needed to enhance the flavors without overpowering them.
~1 min
- 11
Ladle the soup into bowls and serve immediately. Garnish with a swirl of cream, a sprinkle of fresh thyme, or a drizzle of olive oil, if desired. This adds visual appeal and a final touch of flavor.
~1 min
How Do I Know It's Ready?
The soup is done when it is smooth, creamy, and heated through.
Frequently Asked Questions
Yes, you can experiment with different types of mushrooms, such as oyster mushrooms or maitake mushrooms, to customize the flavor of the soup.
Final Thoughts
I hope you enjoy making this Velvet Mushroom Dream: Cream of Mushroom Soup with Sherry as much as I do! It's a wonderful dish that's sure to become a favorite in your kitchen. If you try this recipe, I'd love to hear how it turned out – feel free to share your experience and any variations you tried!