Name: Slow-Cooker Mushroom Soup with Sherry Recipe
Prep time: 20 min
Cook time: PT-491217H26M46S
Total time: PT-491217H26M46S
Cuisine: American
Ingredients: 3 cups boiling water, divided; 2 cups dried porcini mushrooms (about 1½ ounces); 3 tablespoons cornstarch; 1¾ teaspoons salt; 1½ teaspoons ground pepper, plus more for garnish; 1½ teaspoons dried thyme; ½ teaspoon dried tarragon; 2 tablespoons extra-virgin olive oil; 2 cups sliced shallots (about 8 ounces); 2 tablespoons finely chopped garlic; ⅔ cup dry sherry; 3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake and button), sliced; 1½ cups heavy cream; Fresh thyme leaves (optional); Additional ground pepper (optional)

Jump to Recipe· 4.3 from 8 reviews

If you’re craving a soup that wraps you in cozy comfort with every spoonful, you’ve got to try this Slow-Cooker Mushroom Soup with Sherry Recipe. It’s a luscious blend of earthy mushrooms—both fresh and dried—that simmer gently to develop deep, savory umami flavor. The touch of dry sherry adds a lovely warmth and subtle complexity, while the cream rounds everything out into a velvety hug of goodness. Perfect for chilly days or any time you want a bowl of pure comfort, this soup is as sophisticated as it is soul-satisfying.

Ingredients You’ll Need

The image shows many cooking ingredients laid out neatly on a white marbled surface. On the left, there is a wooden cutting board with whole and sliced brown mushrooms and three pink shallots, along with a few garlic cloves and green herb sprigs at the top of the board. Next to it, there is a white bowl filled with white and brown mushrooms. Moving right, there is a white bowl of dried mushrooms and small white bowls containing white powder, olive oil, black pepper, dried herbs, and salt arranged in a line. On the far right, there are three clear glass measuring cups filled with a light brown liquid, milk, and water. photo taken with an iphone --ar 4:5 --v 7

Gathering your ingredients is a breeze, and each one brings something special to this soup’s rich layers of flavor and silky texture. From the robust dried porcini to the fresh assortment of mushrooms, every element plays a key role in creating a harmonious balance.

3 cups boiling water, divided: Essential for soaking mushrooms and building flavorful broth.
2 cups dried porcini mushrooms (about 1½ ounces): Packed with deep, earthy umami that anchors the soup.
3 tablespoons cornstarch: Helps thicken the soup for that luscious, creamy consistency.
1¾ teaspoons salt: Enhances all the natural flavors.
1½ teaspoons ground pepper, plus more for garnish: Adds subtle heat and a peppery kick.
1½ teaspoons dried thyme: Offers a wonderful herbal aroma and taste.
½ teaspoon dried tarragon: Brings a hint of sweetness and subtle complexity.
2 tablespoons extra-virgin olive oil: Used for sautéing shallots and garlic to golden perfection.
2 cups sliced shallots (about 8 ounces): Adds a mild onion flavor with a touch of sweetness.
2 tablespoons finely chopped garlic: A must for that rich, aromatic foundation.
⅔ cup dry sherry: Elevates the soup with gentle acidity and richness.
3 pounds assorted fresh mushrooms (cremini, portobello, shiitake, button), sliced: Delivers diverse textures and deeply savory notes.
1½ cups heavy cream: Creams the soup into a silky, indulgent finish.
Fresh thyme leaves for garnish (optional): A fresh herbal touch to brighten each bite.

How to Make Slow-Cooker Mushroom Soup with Sherry Recipe

Step 1: Soak and Prepare Mushrooms

Start by pouring 2 cups of boiling water over your dried porcini mushrooms in a heatproof bowl and let them soak for about 20 minutes. This rehydrates them and releases a concentrated mushroom flavor. Once softened, drain them over a bowl to catch the broth, which you’ll then strain through cheesecloth to remove any grit. This strained broth will be the flavorful base to your soup. To the broth, add the cornstarch, salt, pepper, dried thyme, dried tarragon, and the remaining 1 cup boiling water, stirring well to combine for a rich, seasoned stock.

Step 2: Sauté Shallots and Garlic with Sherry

Heat olive oil in a nonstick skillet over medium-high heat, then toss in the sliced shallots and chopped garlic. Cook, stirring occasionally, until the shallots soften and become beautifully translucent, about 4 to 5 minutes. Next, pour in the dry sherry and bring it to a quick boil for 30 seconds, letting the alcohol gently cook off while leaving behind that irresistible depth and sparkle. Remove the pan from heat—this fragrant shallot and sherry mixture is going to enrich every spoonful of soup.

Step 3: Combine and Slow-Cook

In your slow cooker, combine the soaked porcini mushrooms, the flavorful broth mixture, and the shallot-sherry mixture alongside the fresh sliced mushrooms. Give it all a gentle stir to mix. Cover and cook on High for about 4 hours until all the mushrooms have softened thoroughly and the flavors have blended into something truly magical. This slow-cooking builds a depth of flavor that you just can’t rush.

Step 4: Blend and Finish

Carefully ladle out 2 cups of the soup into a blender, securing the lid with the center removed to let steam escape safely. Blend for about 10 seconds until smooth and creamy, then return this velvety mixture to the slow cooker. Allow it to cook uncovered on High for an additional 10 minutes so the soup thickens slightly. Finally, stir in the heavy cream gently—this adds the perfect touch of luxury that brings the Slow-Cooker Mushroom Soup with Sherry Recipe to its creamy peak.

How to Serve Slow-Cooker Mushroom Soup with Sherry Recipe

A close-up view of a creamy mushroom soup served in a white speckled bowl. The soup is light brown with smooth, thick texture, filled with several slices of cooked brown mushrooms scattered unevenly on the surface. Fresh green thyme leaves are sprinkled on top, along with a few cracks of black pepper, adding contrast to the creamy base. The bowl rests on a gray cloth napkin, placed on a white marbled surface. A dark wooden spoon lies beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh thyme leaves sprinkled on top add a beautiful, herbaceous note that complements the earthiness of the mushrooms. A crack of fresh black pepper also livens things up visually and taste-wise, bringing just the right pop of spice without overpowering the subtle complexity of the soup.

Side Dishes

This soup pairs wonderfully with rustic crusty bread or warm garlic focaccia, perfect for soaking up every last drop. If you want to keep things light, a simple side salad with a tangy vinaigrette can provide a refreshing contrast to the creamy richness of the soup.

Creative Ways to Present

For a special dinner, serve the soup in individual crock bowls or hollowed-out mini sourdough loaves, turning every serving into an eye-catching centerpiece. You could also swirl a drizzle of truffle oil or a dollop of crème fraîche on top for an extra touch of elegance that makes this Slow-Cooker Mushroom Soup with Sherry Recipe feel truly gourmet.

Make Ahead and Storage

Storing Leftovers

Leftover soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors only deepen as it rests, so it often tastes even better the next day!

Freezing

You can freeze this mushroom soup, too. Just be sure to cool it completely and store it in freezer-safe containers. It’ll keep well for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator for best results.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring frequently to avoid scorching. You might find it needs a splash of cream or broth to loosen the texture, especially after freezing. Avoid boiling to keep the cream from curdling and to maintain that silky luxurious texture.

FAQs

Can I use other types of alcohol instead of dry sherry?

Absolutely! While dry sherry adds a unique warmth and complexity, you can substitute with dry white wine or even a splash of vermouth. Just adjust the quantity to taste, keeping in mind the alcohol will cook off and leave the flavor behind.

Is this soup suitable for vegetarians?

Yes, this recipe is vegetarian as written. No meat or meat-based broths are involved, so it’s a great option for a hearty, meat-free meal.

Can I make this Slow-Cooker Mushroom Soup with Sherry Recipe in a multi-cooker?

Definitely! You can use the sauté function to cook the shallots and garlic, then switch to slow cook mode for the mushrooms and broth. Just follow the same steps, adjusting cook times as needed depending on your appliance.

What if I don’t have dried porcini mushrooms?

Dried porcini mushrooms add a rich umami boost, but if you can’t find them, dried shiitake mushrooms or a good quality mushroom broth can be viable substitutes. The flavor will differ slightly but still be delicious.

Can I make this soup vegan?

To make this vegan, swap the heavy cream for a plant-based alternative like coconut cream or cashew cream. Also, ensure the cornstarch you use is vegan-friendly. These tweaks keep it creamy and satisfying without dairy.

Final Thoughts

This Slow-Cooker Mushroom Soup with Sherry Recipe is truly a keeper—rich, comforting, and bursting with layers of flavor that only slow cooking can bring out. It’s the kind of dish that feels like a warm hug on a chilly day, and sharing it with friends and family is simply the best. I promise once you make it, this will be one of those recipes you come back to time and time again.