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vegetables | mushroom and sherry soup

Serves 2-4 with bread/croutons

This is a beautiful soup with a thinner broth-type consistency. I always think about my mum when I'm making this because she is well known for making the dairy version. Of all our soups, it's the one I wouldn't recommend blending, because it seems to lose its rich flavour and need more salt. It's ever so easy to make and tastes even better if made the day before and left to rest and infuse overnight. The basic version uses flat mushrooms, because they are lovely and tasty, but you can also use button mushrooms, and/or experiment with a mixture of shitake or oyster mushrooms.


Wheat free, dairy free, nut free, meat free version...




  1. Heat the oil in a large saucepan
  2. Add the onions and cook for a few minutes until they begin to soften
  3. Add the garlic and cook for a few more minutes, but don't let garlic go brown and crispy! (can you tell this is a woman speaking from experience?!)
  4. Add the mushrooms and mix in well to coat with onion and garlic and cook for a few minutes
  5. Add 3 tbsp of the sherry at this stage, and stir well, so that the mushrooms will absorb it - it makes them much tastier
  6. Leave to sweat for 10 minutes or so, stirring every now and again.
  7. Add the potato cubes, water and veg stock and leave to simmer for 15-20 minutes
  8. Pour in the rice milk and heat through gently
  9. Stir in the remaining 1 tbsp sherry
  10. Add any further salt to taste
  11. Sprinkle in a few tsp of chopped chives/parsley if you have some, and add some black pepper on top before serving

Maybe serve with...

This is great with any sort of wheat-free crouton or bread.

For those able to eat wheat...

You can easily use any selection of wheat bread for the croutons or simply to mop up the lovely juicy liquid

If you have mushrooms leftover, try the mushroom provençal or mushroom pate. If you have sherry left, try the apple and sherry towers.

As for the leftover sherry!...

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