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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Karen Pauline

Cooking Level: Intermediate

Living In: Helena, Montana, USA

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Reviewed: Oct. 22, 2007

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!!!

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AMBERIU99

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Reviewed: Oct. 21, 2007

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!

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Rusty's girl

Cooking Level: Expert

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Reviewed: Oct. 20, 2007

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.

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Linda

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

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Reviewed: Sep. 27, 2007

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.

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Jen

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Reviewed: Sep. 25, 2007

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!

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Jillian N.

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

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Reviewed: Sep. 15, 2007

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!

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Jul. 23, 2007

WONDERFUL!! I didn't change one thing - it was perfect!!!

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LISAANNROY

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Reviewed: Jun. 10, 2007

Excellent. Just like something you would get in a fine restaurant. Easy on hand ingredients as well. Definately a keeper!

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Barbara T.

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Reviewed: May 2, 2007

So simple and so delicious! I did blend the mushrooms a tad, but the recipe is perfect. I added some italian seasoning and olive oil and topped with Parmesan cheese the second time I made it and it was awesome.

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RIMBAUD1POET

Cooking Level: Expert

Home Town: Land O Lakes, Florida, USA

Living In: Wesley Chapel, Florida, USA

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Reviewed: Apr. 20, 2007

this tastes sooo good!i think i ate a portion already and it's still cooking. It tastes like restaurant soup.So delicate!The mushroom flavor gently caresses the palate! Thank you!

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velvetSkin

Cooking Level: Expert

Home Town: Buzau, Buzau, Romania

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Reviewed: Mar. 19, 2007

I Loved This!

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Heather Enke

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Reviewed: Mar. 19, 2007

This was a great mushroom soup. I reduced the cream by 1/2 a cup and used 1/2 cup of 1% milk; I don't think it make a difference to the taste but helped to reduce fat content.

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Mrs. A.

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Mar. 3, 2007

Very good and simple. I added a tsp of garlic powder and substituted 1/2 tsp celery salt for the regular to spice it up a little. I also took the advice of another user and pureed the sauted veggies as well. Thanks for sharing!

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Erin

Cooking Level: Expert

Home Town: Jesup, Georgia, USA

Living In: Augusta, Georgia, USA

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Reviewed: Jan. 25, 2007

this was delicious!! I used an 8oz pkg of sliced mushrooms & it was perfect. I also blended most of the onion/mushroom mixture after sauteeing because I don't like the huge mushroom pieces, it turned out really good. my family LOVED it!

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kristenita

Cooking Level: Intermediate

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Reviewed: Dec. 9, 2006

Great recipe. I followed the recipe except I used self rising flour and only about 4 tbsp. of it and I also added a small amount of Extra Virgin Olive oil to the butter at the beginning. Very tasty. It has allot of flavor. Doesn't need extra salt because the chicken broth was salty.

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louloulisa

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Reviewed: Nov. 15, 2006

Really, really good; super easy. Needs a little bit of additional spices in my opinion though, but only to personal taste.

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BIRDBRAINS5

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Reviewed: Nov. 11, 2006

This recipe was really simple to prepare, and garnered me RAVE reviews from my friends!!

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amceagle

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Cream of Mushroom Soup

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