Slow-Cooker Mushroom Soup with Sherry – Rich, Creamy, and Perfectly Savory

There’s something magical about the combination of earthy mushrooms, rich cream, and a touch of sherry simmered slowly in a crockpot. This slow-cooker mushroom soup with sherry delivers a velvety texture and a savory depth of flavor that makes it a perfect choice for a cozy dinner or a comforting starter. The sherry adds an elegant twist, enhancing the natural richness of the mushrooms while the slow-cooking process brings all the flavors together beautifully.

Key Information

• Preparation Time: 15 minutes
• Cooking Time: 4-6 hours (on low heat)
• Total Time: 4-6 hours 15 minutes
• Number of Servings: 6 servings
• Serving Size: 1 bowl per person

Nutritional Information (Per Serving)

• Calories: 230 kcal
• Protein: 5g
• Carbohydrates: 15g
• Fat: 18g
• Fiber: 2g
• Sodium: 480mg
• Cholesterol: 45mg

Dietary Preferences: Vegetarian, Gluten-Free (with substitutions), Can Be Made Dairy-Free

Ingredients List

• 1 lb (450g) fresh mushrooms, sliced (button or cremini work well)
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 4 cups (960ml) vegetable broth (or chicken broth for a non-vegetarian option)
• 1 cup (240ml) heavy cream (or coconut cream for dairy-free)
• 1/2 cup (120ml) dry sherry
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon soy sauce (for umami depth, optional)
• 1 tablespoon lemon juice (optional, for brightening the flavor)
• Chopped fresh parsley, for garnish
• Crusty bread or croutons, for serving (optional)

Detailed Method of Preparation

1. Sauté the Aromatics:
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic and cook for another 30 seconds, or until fragrant. Remove from heat.
2. Combine in the Slow Cooker:
   In the slow cooker, combine the sautéed onions and garlic with the sliced mushrooms. Add the vegetable broth, dry sherry, thyme, salt, and pepper. Stir everything to combine.
3. Cook the Soup:
   Cover the slow cooker and cook on low for 4-6 hours, or until the mushrooms are tender and the flavors have melded together.
4. Add the Cream:
   Once the mushrooms are cooked, stir in the heavy cream (or coconut cream for a dairy-free version) and soy sauce, if using. Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired.
5. Blend (Optional):
   For a creamier texture, use an immersion blender to partially blend the soup right in the slow cooker. You can also transfer a portion of the soup to a blender, puree it, and then return it to the slow cooker. This step is optional, depending on whether you prefer a chunky or smooth soup.
6. Serve and Garnish:
   Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with crusty bread or croutons for dipping, if desired.

Tips for Culinary Success

• Choosing Mushrooms: You can use any variety of mushrooms for this soup, but a mix of button, cremini, and shiitake will give it a more complex flavor. If you want a deeper earthy flavor, opt for dried porcini mushrooms and rehydrate them in warm water.
• Sherry Substitution: If you don’t have dry sherry on hand, dry white wine or a splash of brandy can be used as a substitute. Just make sure to adjust the amount to your taste.
• For a Dairy-Free Version: To keep this soup dairy-free, swap the heavy cream for coconut cream or a non-dairy alternative like oat milk. You can also use vegan sour cream to add a little tanginess.
• Thickening Tip: If you prefer a thicker soup, you can add a tablespoon of flour (or cornstarch for a gluten-free option) mixed with a bit of broth to create a slurry before adding the cream. Stir it in and cook for an additional 30 minutes to thicken.
• Enhance the Umami: If you want to deepen the savory flavor of the soup, add a tablespoon of soy sauce or miso paste to the broth before cooking.

Frequently Asked Questions (FAQs)

Q: Can I make this soup ahead of time?
A: Yes, this soup stores well. After cooking, let it cool completely and store it in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, adding a splash of broth if it thickens too much.

Q: Can I freeze slow-cooker mushroom soup?
A: Yes, this soup freezes beautifully. Let the soup cool completely, then store in an airtight container or freezer-safe bag for up to 3 months. To reheat, thaw overnight in the fridge and warm it up on the stovetop.

Q: What can I serve with this soup?
A: This soup pairs wonderfully with crusty bread, a side salad, or even a light protein like grilled chicken or a cheese board.

Q: Can I use a different alcohol instead of sherry?
A: Absolutely! Dry white wine or even vermouth works well as a substitute for dry sherry, adding a slightly different flavor but still providing a depth of richness to the soup.

This slow-cooker mushroom soup with sherry is the epitome of comfort in a bowl. With rich, earthy mushrooms, a splash of sherry, and a creamy texture, it’s the perfect dish to enjoy on a chilly evening. Whether served as a starter or a main dish, this flavorful, easy-to-make soup will warm your heart and satisfy your cravings.