Reviewed: Jan. 21, 2013

This was a wonderful, easy recipe. I didn't have half and half so I used 1% milk. I also added 3 cloves of garlic and eliminated the thyme. It came out perfect and was very flavorful.

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Reviewer:

KathyG

Reviewed: Jan. 18, 2013

I will definitely use this recipe again! Thank you for sharing! I made it dairy-free with unflavored almond milk, a little corn starch to thicken it, and vegan butter! Turned out great and could not even tell that I did not use any dairy! Husband couldn't even tell! I also didn't puree the mushrooms! Yum yum! Thanks again! =)

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Reviewer:

autumn

Reviewed: Jan. 16, 2013

The taste is amazing, thank you for this recipe!

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Reviewer:

Angelike

Reviewed: Jan. 12, 2013

Wonderful! I only made minor changes to suit my taste - garlic powder instead of onions (don't like them) and gluten free flour to thicken (am sensitive to gluten). I also sautéed the mushrooms and seasonings before adding broth. To make it easier, I just gave it a few pulses with my stick blender since I like mushroom chunks. The sherry and thyme give a great flavor! Thanks for an easy recipe with simple ingredients!

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Reviewer:

Celtic Artist

Reviewed: Dec. 28, 2012

I really like this soup! I made it almost exactly as is except a few very minor changes. I doubled it and it made about 8 cups of soup.

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Reviewer:

gretsky22

Reviewed: Dec. 27, 2012

This is an incredibly easy recipe and the soup turned out great. I followed the suggestions made by SUHANSEN in the review of the 'most helpful critical review'. I agree with not pureeing the mushrooms. If your mushroom have a lot of dark 'fins' then you soup will turn out ugly. I left mine in very large chunks and used button mushrooms with had very little fin development. I added a little garlic. I'll try again using cornstarch instead of flour.

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Reviewer:

joebunda

Reviewed: Dec. 27, 2012

This soup has great flavor, I loved it! I sauteed the mushrooms and onions in the butter, then added the flour and stirred until it absorbed the butter, then added the other ingredients (I used heavy cream because I like a creamier soup, and omitted the sherry because I don't like it) then just added some garlic salt to taste. Different method than the recipe, but it worked great and the soup was ready to eat in 15 minutes from start to finish.

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Reviewer:

Debora

Reviewed: Dec. 20, 2012

It is a cold day here so I just made this soup. The only change I made was using a leek instead of an onion. It was perfect. Great soup!! Will make it again.

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Reviewer:

Nan

Reviewed: Dec. 15, 2012

Oh so good!!! I made this almost exactly according to the recipe, with a couple of minor tweaks. First, I added a couple cloves of chopped garlic with the veggies. I also sauted them for a few minutes before adding the chicken broth to let them cook completely. Lastly, I used fat free half and half. For this first time, I used regular white button, baby bella, and shitake mushrooms, but I imagine it would be delicious with any types. Karena, thank you so much for the amazing recipe! It at least ties, if not beats, the to die for soup we had on our honeymoon cruise last year!

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