Very yummy and easy to make.

Great! I puréed it to make it more acceptable for my kids. Put some in a casserole, and the rest in the freezer. I'm so pleased to be able to NOT use store-bought cream of mushroom soup.

This was pretty good. I'm still looking for a mushroom soup that's as good as I've gotten in restaurants, and this wasn't quite it. I followed the recipe exactly except I used dry thyme instead of fresh. Maybe I'll try it again using chicken stock, as other reviewers have suggested.

Very nice soup with a good depth of flavor. I used chopped shallot instead of green onion and chicken stock in place of vegetable broth. I coarse chopped the mushrooms instead of slicing, for ease of eating. The only thing keeping this recipe from being 5 stars is it rather thin. Next time I will thicken it further. Serves 4 small soup bowls. If using for a main I would definitely double. Thank you for this keeper recipe!

This recipe is GREAT!!! The family LOVES it! I followed the recipe closely on most things, dried thyme because I didn't have fresh, milk and sour cream because I didn't have light cream, etc... But it was fantastic and EASY! The family is begging me to make it again and insist that I put it on the "favorites" list.

I was looking for a simple cream of mushroom soup recipe ... and this is it! I didn't use thyme, and I did use the stalks (don't like to waste). I pureed the stalks in a food processor to make the soup thicker, and sliced the caps (also in processor). A little extra flour to thicken the soup, too.

The flavor was really good - it got better and better when it cooled down. I agree with previous reviewers that it does need more thickening agent, flour. I also felt that shallots were a more appropriate onion and used them. They added a really nice flavor. I splashed a bit of white wine in it as well which gave it a little more complexity. Very good soup!!

I ate the whole thing myself in just a few days. LOVE it! I used chicken stock instead of veggie, a milk and sour cream mixture instead of cream, and black pepper instead of white. My mushroom combo was shitake, crimini, baby bella, and button.

This is the best cream of mushroom soup recipe I have tried on this website. My husband LOVED it and he hates mushrooms. Every time I make this for dinner guests they rave about it. This dish is wonderful in that is tastes fancy, but it really isn't...it's very cheap and easy to make. Only thing I changed was I used shallots rather than onion because I think shallots add a richness that is just perfect for soups. I like that this recipe does not call for you to puree the soup. I like my cream of mushroom soup with big chunks of mushrooms.

I made this soup for 8 people and everyone loved it.

I used beef broth and water. I also added a dash of sherry. Instead of cream I used 1/2 C fat free sour cream and 1/2 cup of fat free 1/2 & 1/2.. Very good... I also added more flour and used wild morels and wild leeks as they are plentiful at this time of the year.

This is a great recipe. I use a combination of wild mushrooms, any will do. Chop finely. For our tastes, I use more flour, for a thicker soup. I, too, use chicken broth, rather tha vegetable. I just don't care for vegetable broth. I also don't use garlic as I get sick on garlic. Re-hydrated dried mushrooms are fine to use in this. Also,instead of onions, try shallots or leeks. Very tasty.

We thought this was pretty good but prefer chicken broth to the vegetable and could use a little more flour for our desired consistancy.

This was the best soup I ever made. I used chicken broth instead and a little more flour. We Loved It!!!!

I am lucky enough to have fresh lemon thyme in my herb garden, but I didn't have green onions or vegetable broth, so I substituted dehydrated white onions and chicken broth. For the mushrooms I used criminis and maitakes (hen-of-the-woods). I tasted the soup while making it and was worried that it tasted too strongly of chicken and the mushroom flavor would be drowned out, but it turned out just fine! I'm glad the recipe was so forgiving.

This was very good and easy to make. I decided to use a blend of freshly picked Morels and Oyster mushrooms, as well as Portabella and Shiitake mushrooms, just for variety.

This soup is amazing. Best I have ever made. It took me a bit longer than a half hour to make though.