Tasteful Recipe: Sherried Mushroom Soup

Tasteful Recipe: Sherried Mushroom Soup

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Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!


Sherried Mushroom Soup

Serves 4 to 6


With a few additions, you can transform a packaged soup into a sophisticated and delicious first course. You could cut this recipe in half if you wish, but consider making enough to put some away in the freezer.



2 10-ounce boxes of mushroom soup

1 Cup heavy cream or half and half

1 Cup of 2 percent milk

1 Pound of sliced white or wild mushrooms

3 Tablespoons butter or margarine

2 Teaspoons lemon juice

1/4 Cup dry sherry

Dash of white pepper



  • Pour the soup into an 8-cup measure.
  • Stir in the cream and milk and set aside.
  • Melt the butter in the bottom of a 2-quart saucepan.
  • Cook the mushrooms over medium high heat for two minutes, shaking the pan.
  • As the mushrooms begin to soften, add the lemon juice.
  • Turn the heat to medium, stir for about two minutes.
  • Add the mushroom soup mixture and sherry.
  • Stir well.
  • Lower the heat to simmer, and cook four to five minutes longer.

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