Reviewed: Aug. 25, 2009

My friend and I loved this soup, although we altered it a bit... we used oil instead of butter, more stock and less cream, shallots instead of onions, but, we LOVED it! It was very simple and delicious! We also used a mixture of Chanterelles, porcini, regular and oyster mushrooms; we also blended some of the mushrooms prior to adding some of the stock.

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Paulina

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Reviewed: Apr. 28, 2009

Came out just fine, but I added my flour to the butter mixture, made a roux, cooked that for a few minutes, and then I added the broth. It thickened up nicely during the last 15 minutes of cooking.

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BroncosFan

Living In: Fort Collins, Colorado, USA

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Reviewed: Mar. 28, 2009

I found I wanted a thicker soup. I think next time I might double the mushrooms and puree half the mushroom/onion mixture.

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KimP

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Reviewed: Feb. 22, 2009

This was delicious. The only reason I didn't give it five stars is because the method needed changing, I thought. I added the flour to the onion and mushrooms (in their oil) and cooked that roux until the flour was cooked - THEN added the broth and proceeded. Very good. If you have a sprig of fresh thyme, that is a good addition, but is great as is.

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cooks4forty

Cooking Level: Expert

Living In: Stoughton, Wisconsin, USA

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Reviewed: Jan. 27, 2009

Great recipe with a few changes to it, Instead of 3 cups of mushrooms i added 6 cups as my husband loves mushrooms. i added 2 cups of white button mushrooms, 2 cups of crimini (brown) mushrooms and 2 cups of sliced portabello. and i added 1/2 cup of onions instead of 1/4. also to cut down on the flour taste i used cornstarch , less of it but twice the thickening power. it was thickend i added about 1/4 tbsp of celery salt. made it that much better.

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TJQUINN

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Reviewed: Jan. 14, 2009

It is quick and simple but I definitely think garlic powder and a dash of celery salt is needed. Otherwise all I tasted was the flour.

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jmgg

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Reviewed: Dec. 16, 2008

This recipe was really flavorful. I let my kids help me prepare this one and they LOVED it even though it is like pulling teeth to get them to eat any kind of soup. I will say that I ended up using heavy cream instead of the half-and-half (yeah, I know). It was all that I had and while not the most healthy way to make this recipe, it sure tasted delcious!

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MOM2JONAS

Cooking Level: Intermediate

Home Town: Palm Desert, California, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Nov. 11, 2008

I just made this for dinner tonight. I did add 2 cloves or minced garlic to my onions after Ihad sauted for a few minutes and I used my imersible blender to incorporate the ingredients before I added the half and half and then once again just for a quickie swirl. Very good and I am hoping it will freeze well. I have enough to serve my boyfriend and I for another dinner!!! Yummy.

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BELEDONA

Cooking Level: Expert

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Reviewed: Nov. 9, 2008

This soup was excellent! I added some frozen corn. This would also be good with chicken, broccoli or any other vegetables

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NGG426

Home Town: Chicago, Illinois, USA

Living In: Algonquin, Illinois, USA

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Reviewed: Oct. 15, 2008

My husband loves this creamy soup.

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Nonna

Cooking Level: Intermediate

Living In: Middleton, Idaho, USA

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Reviewed: Oct. 5, 2008

This was really delicious! I combined the flour with a bit of water and made a paste first before adding it to the broth so it wouldn't clump. You do have to stir it a lot. I used vegetable broth instead of chicken and added a touch of parsley and cayenne pepper. My husband raved about it!!

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DLG

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Aug. 15, 2008

I LOVED this soup! It came out so incredibly yummy; WAY better Campbells in a can! I was looking for a recipe that would replace just that, actually, as an ingredient to another recipe and I thought, "Well, I'll just eat up the extra soup!" My family hates mushrooms (except me) in small quantities, so I got to enjoy every last drop. Lol. Anyway, as my replacement, I used a little less than 3 cups of pre-made chicken broth instead of getting the canned version. At the simmer part I admit I let it simmer a little longer than 15 minutes so it could really get good and thick and I also added a dash of garlic powder since I love garlic. As for some people saying it was "flour-y", I wonder if they made sure they pre-mixed the flour with the broth (I mean REALLY mixed - no clumps, broth should've turned a creamier color)? Anyway, the recipe is super easy - Thanks, you've made one happy mushroom lover. :).

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Faeli H

Cooking Level: Intermediate

Home Town: Angeles City, Pampanga, Philippines

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Reviewed: Apr. 25, 2008

I bought some mushrooms in bulk at a farmers market..and needed a recipe to save my mushrooms..before time got to them. This recipe was GREAT! I followed this basically. I added a little more spice and tripled the recipe. My entire family (including those who do not like mushrooms) Loved this!! I highly recommend this!! I will never buy canned again.

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SuzyQuzy

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Feb. 24, 2008

If I had known it was THIS easy to make the real stuff, I would never have eaten canned soup!

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Brycie

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Reviewed: Dec. 17, 2007

Absolutely delicious, my husband never eats vegetables but this recipe has converted him. Didnt use half and half (single cream in UK?) So used double cream, but less of it. Excellent!

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LondonAsma

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Reviewed: Dec. 10, 2007

Delicious,simple and elegant! I don't purée the mushrooms at my husband's request, this simplifies the process further.

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pattie19

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Dec. 6, 2007

take some mushrooms put them in a bag of flour and shake it around, it will taste about the same as this recipe. Seriously, about the only thing you taste in this one is flour. If you make this cut back on the flour.

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Chipper

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Reviewed: Dec. 1, 2007

Yummy... I now make this regularly... just as the recipe states.

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Pam R-H

Cooking Level: Beginning

Home Town: Calgary, Alberta, Canada

Living In: Karen, Nairobi, Kenya

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Reviewed: Nov. 11, 2007

This was SO YUMMY... My family loves mushrooms so I took a 12oz pack of mushrooms, blended them up in the processor so they where really mushy, then took another 12oz pack & chopped them in big chunks... I also used heavy cream instead of half-&-half, I didn't add salt, chicken broth was salty enough... It was VERY Yummmmy!!!!

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Spoiled Army Wife

Cooking Level: Expert

Home Town: Cuba, New York, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Nov. 4, 2007

No flavor, not worth the effort to make as is. After several changes, such as less flour to thicken, addition of sherry and nutmeg, less chicken broth, addition of garlic and herbs - then it was good, but then it also wasn't this recipe!

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