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Three-Mushroom Soup with Sherry

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Makes: 4 servings adjust
Sophisticated soup that is relatively easy to make if the ingredients are accessible (try Whole Foods)



  • 1 ounce Dried Porcini Mushrooms, porcini or shittakes

Step 1

Soak the dried mushrooms in 3 cups of boiling water for 30 min

Step 2

Drain the soaked shrooms, reserving 2 cups of the soaking liquid. Strain the liquid through a fine-mesh sieve lined with cheesecloth (or a coffee filter) to remove an grit. Set the liquid and mushrooms aside.


  • 3 tablespoons Extra Virgin Olive Oil

Step 3

In a saucepan over medium heat warm the oil.


  • 1 Yellow Onion, finely chopped

Step 4

Add the onion and the saute, stirring occasionally, until softened, 5-7 min.


  • 1 pound Fresh Shiitake Mushrooms, 1/2 pound, thinly sliced
  • 1 pound Fresh Button Mushrooms, thinly sliced

Step 5

Add the fresh button and shittake shrooms and cook, stirring until slightly softened, about 3 minutes.


  • 3 tablespoons Bleached All-Purpose Flour
  • 1 pinch Kosher Salt, to taste
  • 1 pinch Fine Ground Black Pepper, TO TASTE

Step 6

Sprinkle with the flour, and salt and pepper to taste.


  • 4 cups Chicken Broth, Or beef or vegetable stock

Step 7

Stir to coat the mushrooms and to cook the flour about 1 minute. Add the stock and the reserved mushroom liquid. Add the reserved drained mushrooms and reduce the heat to medium-low. Simmer until all the mushrooms are completely softened, about 15 minutes. Remove from the heat.


  • 1 cup Half and Half
  • 1 cup Sherry
  • 1 pinch Salt, to taste
  • 1 pinch Fine Ground Black Pepper, to taste

Step 8

In a blender or food processor, puree the soup in batches, making sure to leave a little texture, and return the soup to the pan. Return the soup to medium heat. Add the half-and-half and sherry and cook until the flavors are blended, about 3 min. Season to taste with salt and pepper.
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