Swedish Mushroom Soup with Sherry and Cream
A classic Swedish comfort soup that balances earthy mushrooms with tangy lemon and dry sherry, finished with a luxurious swirl of whipping cream. The mushrooms are sauteed until their liquid releases, then thickened with a flour roux and beef or chicken broth. Rich and warming, this is ideal for cold weather dinners or as a starter for a Scandinavian-inspired meal. What sets this version apart is the technique of collecting the mushroom juices separately, which concentrates their umami flavor into the final broth.
Ingredients
- 3 tablespoon butter
- 1 lb mushrooms, fresh, thinly sliced
- ½ teaspoon salt
- ¼ teaspoon white pepper
- ⅓ cup all-purpose flourcornstarch0.25:1thickenergluten-free
mix with cold broth first to avoid lumps
- 8 cup beef or chicken brothvegetable broth1:1vegan
conf:3
- 1 cup whipping cream
- 1 teaspoon lemon juice
- ¼ cup dry sherry
Instructions
- 1
Melt butter in a heavy saucepan over low heat.
- 2
Add mushrooms and saute over low heat until their juices begin to flow.
- 3
Pour mushroom juice into a measuring cup and set aside; drain mushrooms in saucepan.
- 4
Stir salt, white pepper, and flour into the drained mushrooms.
- 5
Add enough broth to the reserved mushroom juice to total 2 cups, then stir into mushroom mixture.
- 6
Stir in 6 cups remaining broth and bring to high heat, cooking and stirring until thickened, about 5 minutes.
- 7
Remove from heat and stir in cream and lemon juice.
- 8
Taste and adjust salt and white pepper as needed.
- 9
Stir in sherry.
- 10
Serve hot.
Tips
Collect the mushroom juices that release during sauteing; these contain concentrated umami flavor that enriches the final soup.
Use low heat when sauteing mushrooms to coax out their liquid gently rather than browning them quickly.
Add sherry at the end off heat to preserve its delicate flavor and prevent alcohol from completely evaporating.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat gently on stovetop, adding broth if too thick.
Prepare through step 7. Cool and refrigerate. Reheat and add sherry before serving.
Serve hot in bowls. Garnish with fresh dill, parsley, or a dollop of sour cream. Pair with rye bread or crusty sourdough.
Common Mistakes
Brown mushrooms over high heat to avoid losing their delicate texture and releasing juice too quickly.
Skip flour lumping by stirring it into drained mushrooms before adding any liquid.
Add sherry at the end to prevent it from cooking off and losing its distinctive flavor.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this soup ahead of time?
Yes. Prepare through adding cream and lemon juice, cool, and refrigerate up to 3 days. Reheat gently and stir in sherry just before serving to preserve its flavor.
What if I don't have whipping cream?
Creme fraiche or sour cream work well; use the same amount. Sour cream adds tang. Alternatively, use whole milk for a lighter soup, though richness will decrease.
Can I freeze Swedish mushroom soup?
Freeze up to 2 months without cream. Thaw overnight in refrigerator, reheat, then stir in fresh cream and sherry. Cream can separate when frozen, affecting texture.