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!!

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. :).

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.

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

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!

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

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.

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

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!!!!

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!

This soup is excellent. I don't use the onions because I don't like them, but it still has a lot of flavor and is perfect for cold weather. I put a fresh slice of real unsalted butter in each bowl when I serve it and I serve it with fresh bread. You can also make croutons by slicing the bread, putting a bit of olive oil and parmesan cheese on it and sliding it into the oven until the bread is crunchy. Then put the croutons in your soup!!!

Just OK! Added less broth because the mushrooms made quite a bit of juice when sauteed, even after rinsing and letting them sit on a towel on the counter for a few hours. I also used fat free 1/2 and 1/2. I've been adding to it to try and jazz it up a bit. Doesn't really taste like much. Maybe my mushrooms had no flavor?? Might try again because it is easy!

Tasted like flour. Used Swanson's Organic Chicken broth ... not sure if I will try this recipe again using my own homemade broth. It had a nice consistency and otherwise looked good but the flavor just wasn't there. I even added a boullion cube but could still taste too much flour and then boullion. Sorry.

This was wonderful. Very rich soup. I followed the directions exactly. One thing that I would change would be to mince at least part of the mushrooms. I felt that they got a little overpowering. The broth is excellent.

Wonderful! I only had two cups of mushrooms on hand (half portbello and half white), but it didn't seem to make a difference. I also followed Erin's advice and added celery salt in leiu of regular salt, and a few dashes of garlic powder. Oh, I also used one shallot instead of a regular onion. All in all, a very high quality soup. Restaurant quality, and very easy to make.Thanks for sharing this!

This was very tasty! I used green onions, used garlic salt instead of regular salt, and pureed about 1/2 of the soup once it was done. I don't usually cook on Friday evenings but this was so easy and quick that I am glad I cooked! Great with a grilled cheese sandwich!