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Lisa’s Famous Sherry Mushroom Soup

Sherry Mushroom Soup

Lisa is known for her mushroom soup, which she first made in college. This recipe was inspired by both Tuscany and adds a Piemontese touch- sherry, which gives this wonderful, creamy mushroom soup a velvety texture and a rich, warm taste! It’s perfect for this week between Christmas and New Year’s and a winter’s evening.

Watch Lisa make this recipe on the Lisa’s Italian Kitchen YouTube channel here.

Lisa’s Famous Sherry Mushroom Soup Ingredients:

For the soup:

  • 1 lb white button mushrooms, sliced and stems removed
  • 1 lb baby bella or cremini mushrooms, sliced and stems removed
  • 4 tablespoons of unsalted butter
  • 1 cup chopped onion
  • ½ teaspoon Sicilian sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup good quality red wine (Lisa loves Chianti and recommends Santa Cristina!)
  • 3 cups vegetable broth
  • ½ cup excellent quality Sherry

For the Besciamella

  • 6 tablespoons butter
  • 3 tablespoons unbleached flour
  • 2 cups whole milk
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper

Lisa’s Famous Sherry Mushroom Soup Directions:

To make the soup:

Select 4 ounces of the sliced mushrooms and set aside. In a large frying pan, melt the butter and sauté the remaining chopped mushrooms and onions, until the onions are translucent the mushrooms are soft. Season with salt and pepper. Place the onion, chopped mushrooms, wine and broth in a large, 6 quart pot. Bring the mixture to a boil, reduce the heat, and cook slowly for 20 minutes.

Sherry Mushroom Soup

Meanwhile, make the Besciamella.

To make the Besciamella:

In a large frying pan, melt the butter, stir in the flour, making sure to dissolve any bumps. Then, gradually add the milk. Cook the sauce until it is very smooth and coat the back of the wooden spoon. Season with salt and pepper.

Sherry Mushroom Soup

Allow the onion and mushroom mixture to cool. When it is cool, purée the mixture in a blender and return it to the large pot. Stir the besciamella into the large mushroom mixture. Add the Sherry.

Sherry Mushroom Soup

Heat the soup over low heat, being careful not to allow it to boil. Pour the mushroom soup into a tureen and float the mushroom slices which you have set aside into the soup. Serve.

Sherry Mushroom Soup


About the Author
Lisa Caponigri is the author of This is Sunday Dinner and Whatever Happened to Sunday Dinner?, published by Sterling Epicure. Both of Lisa's cookbooks brim with her memories of living in Italy, both as a child and as an adult raising her own family, anecdotes about her family, regional and seasonal Italian specialties, and all the advice needed to get a spectacular Sunday Dinner on the table, every Sunday of the year. She has developed a line of prepared foods and sauces called Lisa’s Italian Kitchen. Lisa debuted on HSN and has appeared on QVC. She has also appeared on a variety of television programs, including Seattle's New Day Northwest, Good Morning Toronto, Chicago's WGNLunchbreak, and New England Cooks, to name a few. Lisa is frequently consulted as an expert in Italian lifestyle and food. Lisa Caponigri lives in South Bend, IN and travels frequently to Italy to research the latest in "la dolce vita". Visit to learn more about Lisa!

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