Reviewed: Nov. 14, 2009

not one of my favorites. you really have to love mushrooms to even like it.

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cwetter94

Cooking Level: Beginning

Living In: Phoenix, Arizona, USA

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Reviewed: Oct. 8, 2009

Yummy! I needed a super thick soup, so I used butter instead of margarine and more flour than recipe states. I added two tablespoons of worchestire. I cut down the water to 3 cups and used milk instead of cream. Added ground beef and poured the thick creation over rice for stoganauff! Yummy!

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mstrgardener

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Reviewed: Sep. 30, 2009

This was wonderful! I am in Chile South America and was unable to find a can of cream of mushroom soup for a recipe that I wanted to make. I had to improvise with this recipe. I used fresh chopped dill, whole milk, fresh mushrooms, chicken broth, margarine and I used cornstarch to thicken it up. It was wonderful.

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carla

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Reviewed: Sep. 23, 2009

Absolutely delicious! I made a couple of changes, but that was more a matter of personal preference. I used a small yellow onion (it's what I had on hand) instead of the green onion. I also added 2 T of cooking Sherry and replaced the vegetable broth with chicken broth. Before adding the light cream I pureed the broth so that it was smooth, setting aside about 4 mushrooms that were just beautiful, and used them for garnish. Even my teenaged son gobbled up this soup! I will used this recipe often, thanks.

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Paris Love

Cooking Level: Intermediate

Home Town: Vancouver, Washington, USA

Living In: Springfield, Oregon, USA

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Reviewed: Aug. 1, 2009

Growing up on classic canned Cream of Mushroom, I have to say I really like this more mature version. The taste is very good without being too complicated or 'different'. It was not as thick as I would have liked, so I ended up adding an addl Tbsp of dissolved corn starch. Also a splash of dry white wine for good measure.

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Kat

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

Not a bad recipe all in all. This is my first time making it, and I had to substitute minced garlic for the cloves, and ground thyme for fresh. The garlic taste was a bit much for me, and it wasn't as creamy as I wanted. Next time I may use less vegetable broth and garlic next time, and maybe a bit more flour.

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shadowfirekitty

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Reviewed: May 21, 2009

It's so nice to find a vegetarian version of this soup. I didn't use thyme and followed the suggestions to use more flour however went overboard and used too much. Either way this was delicious. Hearty, flavorful and really easy to make! I also used the stalks and extra mushrooms. I think 3 cloves of garlic was a little much for me but would be good for huge garlic lovers.

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Kirsten_face

Cooking Level: Intermediate

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Reviewed: May 3, 2009

The Best!

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Leann

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Reviewed: Mar. 12, 2009

I prepared it in a stock pot and added 1/2 cup of sherry. Like other reviewers, I pureed everything after cooking and used 1/2 cup of butter. Great tasting soup.

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G'ma

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Reviewed: Mar. 9, 2009

This is a delicious recipe, and makes one of the most awesome soups I have ever tasted. (No exaggeration!) It is good with regular mushrooms, but also with chopped portabellas.

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JEmily09

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Reviewed: Mar. 1, 2009

This soup was absolutely delicious and very easy to prepare. I would prefer that is were a bit thicker though.

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Claire

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Reviewed: Feb. 16, 2009

This was awsome!!! I purchased special wild dried mushrooms while I was in San Francisco. I reconstituted them and used these in the soup. Oh my, it was delicious!!! My husband went back for 3rds. YUMMY & EASY

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LAURALLYNN

Cooking Level: Expert

Home Town: Manhattan Beach, California, USA

Living In: West Los Angeles, California, USA

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Reviewed: Feb. 14, 2009

Great mushroom soup! My kids even like it and they normally aren't mushroom fans. It's quick & easy to prepare. I've made it 4 or 5 times now and it never goes to waste.

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Sparty

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Reviewed: Feb. 11, 2009

This was an awesome addition to my recipe box! My family loved this soup. I made the soup a little thicker for my father and was rewarded when he served it to us poured over grilled rib-eye steaks! Will definitely make this again. Thanks!

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Mona

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Reviewed: Feb. 7, 2009

Okay. A little more waterey then I would have liked. Everyone else in the house seemed to enjoy it.

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awood333

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Reviewed: Jan. 28, 2009

AMAZING. I used white mushrooms and two large portebello's.

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CMHIGGINS12

Cooking Level: Expert

Home Town: Greensboro, North Carolina, USA

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Reviewed: Jan. 28, 2009

very yummy! use milk (goat o.k.). Puree soup in vitamix. Sautee about 4 cups of mushroom tops (without stalks) and add to purreed soup. Next time try sauteeing chopeed celery and carrots with the mushrooms.

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Roberta

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Reviewed: Jan. 23, 2009

I used portabello mushrooms in addition to regular mushrooms, and it turned out really well. I also used more mushrooms than the recipe called for because I really wanted a mushroomy soup. Very good!!

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