As the recipe stands, I thought this soup was only okay. It had a beautiful texture, and a good basic flavor, but wasn't anything special. I took other reviewers' advice and only used half the suggested amount of cream cheese. I tweaked it by adding 1 tsp. of cinnamon for depth of flavor, 1 cup of good grated parmesan, 2/3 cup sour cream, and equal amounts of milk and chicken broth to thin it down to my desired consistency. With these changes I thought it was pretty good, but will continue to play with this recipe until I get it just right.

Reviewed On: Oct. 11, 2007

This soup was wonderful! I used it to get through my post-wisdom-tooth removal, and boy am I glad I did. I tripled all of the ingredients except for the half half and half. I had heavy cream on hand instead, so I used 1 cup of heavy cream with the rest of the tripled ingredients. The balance was perfect, and I thought that adding any more dairy would have made the soup too rich. I also added some dried marjoram and dried thyme (about 1 tsp marjoram and 1 tbsp thyme), which added a lovely, woodsy depth of flavor to the soup. Fresh herbs would probably be better, but I didn't have any on hand. I had to puree the soup because of my teeth, but I'm pretty sure that I would always puree it regardless. It gave the soup the perfect velvety texture, and would probably deal with some of the "dishwater appearance" complaints that some other reviewers had. It may be nice to reserve some of the mushroom mixture before pureeing, and then adding them back in to add some chunkiness to the texture.

Reviewed On: Oct. 11, 2007

This was delicious! Moist, light, perfect amount of orange flavor. I served it at a dinner party with a dusting of powdered sugar. When serving it, I topped each slice with a drizzle of a simple homemade strawberry sauce and some fresh whipped cream with orange zest. It disappeared immediately, and my family asked me to make it again the next day!

Reviewed On: Mar. 30, 2007