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Reviewed: Apr. 25, 2008

Lovely soup and so quick and easy to make!

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imnotsjp


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Reviewed: Feb. 8, 2008

This soup is amazing!!! I made a few changes... I sauteed some oinions, garlic, and celery in butter forst before adding mushrooms. I used shitake, portobellas and baby bellas. I pureed about 1/3 of the mixture at that point. This really helped distribute the flavor throughout the soup. I also substitued fat free half and half for the heavy cream. It was so delicious!

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jenh1125


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Reviewed: Jan. 19, 2008

My husband and I both loved this reciept! Its easy to make and wonderful for those cold winter meals.

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1 user found this review helpful

Reviewer:

Doris


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Reviewed: Nov. 4, 2007

I really loved this recipe, but my family didn't and they usually rave about everything I prepare. I think it was the sherry. I may make it again with Marsala wine, which has a nuttier favor. Perhaps, not so much wine either. Overall it is a good recipe.

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Reviewer:

TWIGGS1952

	Cooking Level: Expert
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Reviewed: Jul. 11, 2006

This is a fantastic recipe, Colleen - thanks so much for posting it. The soup had a rich flavour thanks to the sherry and cream while the mushrooms had a buttery texture. Perfect as a meal when served with crusty bread. I made this for the first time tonight and just added 2 cloves of crushed garlic to the melted butter before sauteeing the mushrooms. I used low fat thickened cream and this created the perfect degree of richness for me. The soup only need a little cracked black pepper on serving. I'm definitely going to be making this soup throughout the winter.

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Mrs Possum 08

	Cooking Level: Intermediate Home Town: Perth, Western Australia, Australia Living In: Sydney, New South Wales, Australia
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Reviewed: Nov. 18, 2004

This is fantasitc!!!! Will add a little more flour next time as I prefer a thicker soup!! Added leftover prime rib for church soup potluck and there was none left to take home!! This soup is sooooo easy! Everyone will think you took all day to amke it!!

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4 users found this review helpful

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RRWHITEHEAD


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Reviewed: Oct. 24, 2004

This was O.K. but, it tasted more like cream of chicken stock soup than cream of mushroom. It was easy, however; there is a reason you add aromatics. I will stick to my old receipe from "The Joy of Cooking". Will not make again.

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Reviewer:

churchlady 0508


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Reviewed: Mar. 19, 2004

Terrific. Creme de la creme!

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2 users found this review helpful

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JUDEGRRL


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Reviewed: Mar. 13, 2004

I am the only one who likes mushrooms in my family so I halved the recipe automatically. I followed the recipe (also adding a little green onion for flavor) up to the chicken broth and then added only one can (14 oz.) of chicken broth. I added the 1 cube beef bouillon as you would for the whole recipe. I didn't have any sherry so omitted it and just stirred in the (1/2 c.) cream, cooking just until heated through. Man, was it delicious! It tasted just like what you would get in a fine restaurant! Of course, making it this way cuts down on the number of servings so I have to say this would probably serve 2 to 3 very nicely. To tell you the truth, "I ate the whole thing" all by myself!

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6 users found this review helpful

Reviewer:

CLAIRE

	Cooking Level: Expert Living In: Saint Louis, Missouri, USA
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Reviewed: Dec. 22, 2003

This is a great recipe for a special luncheon. It looks like it took a lot of work, but it is a breeze to make. Best of all, my kids both loved it and my husband couldn't get enough. I also used the fat free half and half for part of the cream called for, and it was delicious.

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SAFETYLADY


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Reviewed: May 29, 2003

This was an easy recipe to make, although the time to cook it was a bit longer, given the ease of making it. It tasted great, but as others have said, there was too much sauce and it was too thick. Still, a good meal.

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JRODEN


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Reviewed: Dec. 9, 2002

My picky boyfriend and son both loved it. And it was so easy! Only change I made was, I added a small chopped onion. Thanks for the great recipe.

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3 users found this review helpful

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TROTTY2003


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Reviewed: Nov. 21, 2002

I was very impressed by the simplicity of this recipe, yet it was very flavorful! Perfect.

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CLILLI


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Reviewed: Aug. 29, 2002

I would give this recipe an all over 5 star rating except kids are usually not fond of mushrooms. I liked it best with cutting the mushrooms into chuncks, or sliced.

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5 users found this review helpful

Reviewer:

JONI K.

	Cooking Level: Expert Home Town: Grand Rapids, Michigan, USA Living In: Miami Lakes, Florida, USA
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Reviewed: Aug. 29, 2002

This was so simple, and turned out pretty good, but i did expect something alittle more creamier. But it was YUM!

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Reviewer:

AHN


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Reviewed: Aug. 29, 2002

Simply delicious . . . I used fat free half and half to replace heavy cream, and it was great. Also sprinkled a little nutmeg on top when I served it.

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7 users found this review helpful

Reviewer:

ROSEGEIGER


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