Delicious! Easy! Very rich! Will make again!

Very good! I only had half the amount of mushrooms needed so I subbed shredded green cabbage for the other half. My teenage son really like it as did I. Thanks!

Very tasty! Best cream-of-mushroom soup I've made. It's now my go-to recipe. I do have to add, though, that I modified the recipe a bit. First, I sauteed abt. 2 cups chopped onions and abt. 1 tbsp. minced garlic with 1/4 tsp. dried thyme, then added all the sliced mushrooms (which made up abt. 7 cups); when these were softened, I added 2 cups organic chicken broth, abt. 1-1/2 tbsp. vegetarian "chicken" soup powder from our local natural foods co-op., and cooked up the mixture for abt. 15 mins. I did NOT puree it as I like mushrooms pieces. Meanwhile, I made the roux with only 2 tbsp. butter and 2 tbsp. flour (whisking it constantly), and since I didn't have cream I added abt. 1 1/2 cups organic sour cream and the same amt. of organic whole milk. Seasoned with pepper and brought to a boil, cooked a bit till thickened, and added to mushroom mixture. I added another splash of chicken broth and also milk to thin it out, though that was pretty optional. After cooking soup for a little bit, I finally added about 1/4 cup dry sherry, then cooked a bit more till done. Yum!

This was very good. I added a couple of cloves of garlic - but I add garlic to nearly everything I make. Other than that, I didn't make any changes. It was easy to make and tasted delicious. I'll be making it again.

Fantastic Soup! I did make a couple of changes. I used beef stock and about 1/2 cup of sherry, 1 tbls is not nearly enough. I also went heavy on the black pepper and added some "Essence" to give a touch of heat.

Very tasty!! Mushrooms & onions were sauteed about 15 min; no processing; oregano instead of thyme (don't like it); + 1/2 c broth; + some milk (I found the recipe VERY rich, but I had simmered it down quite a bit) -- it's a keeper for me!

I was hoping this recipe would beat my neighbor's incredible cream of mushroom soup, but it didn't happen.

I didn't have enough fresh mushrooms, so I added some canned ones. I also used 1% milk instead of half and half. It was still terrific, even with the lesser ingredients. Like others, I skipped pureeing the mixture, as I like the whole pieces. Super easy and delicious. Will definitely make again!

This was super flavorful and healthful. I added a little onion powder and white pepper for some kick. Superb!

Excellent! Loved it! Just as good as the resturants. I also skipped the blending, like the whole mushrooms in it better.

I made this today and got a bit of a shock, next time I will use button or closed cup mushrooms as the results though very tasty and a little on the thick side were- gray.. not far off looking like cement! I followed the recipe other than the sherry and don't see how this would make six serving's on my count three or four, next time I will use button mushrooms and add at least another 1.5 cup of stock and also use 1% instead.

I make this recipe often. Very good recipe. I use mostly white mushrooms, but add in portobellos for a stronger flavor. I do not add the sherry - I'm not a fan of it. The soup still tastes great. I've tried completely pureeing the veggiesand also having very large pieces of mushrooms, but I find the best is as you suggested - puree leaving some chunks of vegetables in it. I use a hand held wand blender and it works great. thanks for the terrific recipe!

This made a delightful soup! I doubled the recipe and used button and baby bella mushrooms. I did saute the mushrooms first and ran half of them through the food processor, other half went right into the soup. Didn't have any sherry so I subbed with Marsala. Mmmmm good!!!!

Tremendous recipe. We loved it. Thanks.

Very good and super easy to make. I actually made 2 batches of this. The first one I followed exactly and found it too mushroomy for my liking so the 2nd batch I added much more 1% milk and chicken stock and about 1/2 the mushrooms. Then I mixed them together and enjoyed it much more. My coworkers loved it!

The best cream of mushroom soup I have ever tried. Everybody just loved it. I cooked the onions with garlic before adding the mushroom and the chicken broth. At the end instead of the sherry, I added a splash of white wine and it was really amazing. I will always make this recipe and I will never buy again cream of mushroom in cans.