Photo of Mushroom and Sherry Soup by WW

Mushroom and Sherry Soup

PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
This broth-based soup makes an excellent Christmas starter, or a great winter meal served with bread and salad.


Uncooked shallot(s)

6 medium, (or 1 large onion)

Garlic clove(s)

1 clove(s), large, crushed

Fresh mushroom(s)

450 gm(s)

Canned beef bouillon

½ cup(s)

Soy sauce

1 tbsp(s), light

Sherry cooking wine

2 tbsp(s), (dry)

Fresh parsley

2 tbsp(s), chopped

Worcestershire sauce

2 tbsp(s), or mushroom ketchup

Fromage frais with fruit

200 gm, plain, low-fat

Fat free skim milk

¼ cup(s)


  1. Spray a large saucepan with low fat cooking spray. Add the shallots or onion and garlic and cook for 2-3 minutes, stirring constantly.
  2. Add the mushrooms and bouillon. Bring to the boil, then reduce the heat and cook gently for 20 minutes.
  3. Transfer the soup to a blender or food processor and blend until smooth - about 20 seconds. Return to the saucepan and add the worcestershire sauce or mushroom ketchup, sherry and milk. Reserve half the fromage frais and stir the rest through the soup with half the parsley.
  4. Season to taste, then serve, garnished with a swirl of fromage frais and sprinkled with parsley.