Very tasty! Best cream-of-mushroom soup I've made. It's now my go-to recipe. I do have to add, though, that I modified the recipe a bit. First, I sauteed abt. 2 cups chopped onions and abt. 1 tbsp. minced garlic with 1/4 tsp. dried thyme, then added all the sliced mushrooms (which made up abt. 7 cups); when these were softened, I added 2 cups organic chicken broth, abt. 1-1/2 tbsp. vegetarian "chicken" soup powder from our local natural foods co-op., and cooked up the mixture for abt. 15 mins. I did NOT puree it as I like mushrooms pieces. Meanwhile, I made the roux with only 2 tbsp. butter and 2 tbsp. flour (whisking it constantly), and since I didn't have cream I added abt. 1 1/2 cups organic sour cream and the same amt. of organic whole milk. Seasoned with pepper and brought to a boil, cooked a bit till thickened, and added to mushroom mixture. I added another splash of chicken broth and also milk to thin it out, though that was pretty optional. After cooking soup for a little bit, I finally added about 1/4 cup dry sherry, then cooked a bit more till done. Yum!

Reviewed On: Aug. 14, 2008

Simple and amazingly tasty! Instead of bullion cubes I used vegetarian "chicken" stock powder from our local Natural Food Co-op (in Sacramento, California), and chicken sausages from Trader Joe's. I also used all organic veggies, including tomatoes from our garden. Perfect!

Reviewed On: Aug. 7, 2008