Reviewed: Nov. 21, 2009

Great! I followed tips by Donna 1000

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Terra_webster

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Reviewed: Nov. 20, 2009

Loved it.

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gabiniewicz

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Reviewed: Nov. 16, 2009

So yummy!! A bit time consuming but worth the effort. This was my first time making any cream type of soup and I was very pleased with the result. I will say it needed a bit more "flavor" more salt or something that seemed to be missing. Regardless of that I will be making this again and again. My kids Loved it! So much better than the store bought soups!! Thank you for the recipe!

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bethm

Cooking Level: Expert

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Reviewed: Nov. 14, 2009

SOOOOOO GOOD!!!!!! About a 1,000 times better than the canned stuff. I didn't have any sherry so I used some white cooking wine instead. I ate the whole pot!

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jayell79

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Reviewed: Nov. 14, 2009

This is the best cream of mushroom soup I have ever had, I have made it dozen's of times and always perfect, somethime I use a variety of mushrooms, sometimes just one kind, depends on what is on sale. My favorite.

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Gretchen

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Reviewed: Oct. 25, 2009

Flavor was wonderful! Used Chanterelle mushrooms. Seemed a little thick, so added about 1/2 cup 1% milk. Add spices to your own tastes.

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WWUBBS

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Reviewed: Oct. 22, 2009

Excellent! just be careful not to add to much thym, but it's an amazing soup! Enjoy! p.s. I did the cream base differently, put 2 tbs of cornstach into the cup of cream and added directly to mixture in saucepan (after using a hand blender to blend it up) It's great!

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GG

Cooking Level: Expert

Living In: Sherwood Park, Alberta, Canada

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Reviewed: Oct. 11, 2009

Made this tonight for dinner! Not bad... just made a few changes...first I sautéed the onion with butter,then added the mushrooms. Made fresh chicken broth and skipped the sherry....nice for a chilly evening!!!

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Daniela

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Rome, Lazio, Italy

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Reviewed: Oct. 9, 2009

Delicious and very simple to make! I think i will double the recipe next time to make more!

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Tammmzy

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Reviewed: Oct. 6, 2009

Delicious and easy!

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The Wallace Clan

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Reviewed: Sep. 29, 2009

Yummy recipe. My entire family enjoyed it.

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Luv2bake

Cooking Level: Expert

Living In: Glendale, California, USA

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Reviewed: Sep. 28, 2009

This was simply amazing. I became a well known chef in the family for this recipe :P Thanks Karena

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MeenXo

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Reviewed: Sep. 28, 2009

Very good. Made as instructed with no variations.

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axp59

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Reviewed: Sep. 26, 2009

I just made this soup and it's delicious! It's not as mushroomy as it might have been had I adjusted everything to match the fact that I only had about 3 1/2 cups of mushrooms, but even with the shortage it tastes good!

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Sacha

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Reviewed: Sep. 21, 2009

Heavenly! This recipe is so good that I made a second batch just so I could have leftovers for lunch. There is really no need to change this recipe.

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Erin R. Hill

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Reviewed: Sep. 20, 2009

I am addicted to this recipe. If you love Cream of Mushroom Soup, you need to use this recipe and you will never ever eat canned Cream of Mushroom Soup again.

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Debbie

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Reviewed: Jul. 31, 2009

GREAT FLAVOR! I used this recipe to substitute the canned COMS in "Best Green Bean Casserole." Absolutely delicous! With the original recipe, I added 1 more cup of half and half and thickened it up with some cornstarch. I had enough for my green bean casserole and 3 cups to go in the freezer. This recipe makes me wonder why anyone would use the canned stuff. SO FLIPPING GOOD!

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jul. 29, 2009

I made this soup using button mushrooms and accidentally poured in twice the amount of half & half required. Also, I didn't have thyme or sherry on hand so I just skipped them. It still turned out good, but was a little too rich for me. Next time I'll omit the butter and probably cut down on the onion as well, since I also found that the onion makes the soup a tad too sweet.

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M. R. Phoenix

Living In: Toronto, Ontario, Canada

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Reviewed: Jul. 29, 2009

I wanted to follow this exactly, but I didn't have some ingredients so I had to substitute. Don't think it made a HUGE difference but here goes: used heavy cream instead of 1/2 and 1/2 but next time, I'll go for fat free 1/2 and 1/2. Also, i used white cooking wine instead of sherry because i didn't have sherry. And last but not least, I sauteed the onions before. Next time, I won't do that as it requires to add oil (unnecessary because you are blending up the stuff anyway!). Hubby gave it a 4.5. I give it a 4 because it was a bit thick for me. Next time, I'll just add more broth!

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Diana

Cooking Level: Beginning

Home Town: Anaheim, California, USA

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Reviewed: Jul. 15, 2009

I thought it was too mushroomy, and not soupy enough for me. I probably wont make this again, but if I do I will double everything but the shrooms, and flour. But thank you karena for sharing your recipe.

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