Mushroom and Sherry Soup

### 3. Add the Sherry
Pour in the sherry and stir, scraping up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes until slightly reduced.

### 4. Simmer the Soup
Add the broth and bring the soup to a gentle boil. Reduce heat and let it simmer for about 15–20 minutes to deepen the flavors.

### 5. Blend and Finish
Use an immersion blender to puree the soup until smooth (or blend in batches in a standard blender). Stir in the cream and season to taste with salt and pepper.

### 6. Serve and Enjoy
Ladle into bowls, garnish if desired, and serve warm with crusty bread or a light salad.

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## 🍷 What Kind of Sherry to Use?

For the best flavor, use **dry sherry** (like Fino or Amontillado). It enhances the earthy depth of the mushrooms without overpowering the soup with sweetness.

Avoid cooking sherry if possible — it’s usually lower quality and has added salt.

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## 🥣 Tips and Variations

– **Add texture:** Reserve a few sautéed mushrooms to add back after blending.
– **Make it vegan:** Swap butter for olive oil and use coconut cream or cashew cream instead of dairy.
– **Boost umami:** Add a splash of soy sauce or a spoonful of miso paste for extra depth.
– **Add rice or wild rice** for a heartier soup.

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## 🍽️ Final Thoughts

Mushroom and Sherry Soup is one of those quietly impressive dishes — it doesn’t shout for attention, but it delivers every time. Whether you’re looking for a comforting bowl on a chilly evening or something elegant to serve at your next gathering, this soup strikes the perfect balance between rustic charm and refined flavor.

Make a big pot and savor the leftovers — trust us, it only gets better.

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Craving more cozy soups or want this recipe in printable form? I’d be happy to whip one up for you!