Reviewed: Apr. 23, 2012

Really good and simple. I used cornstarch to thicken it and added 1 cup of soy milk instead of half and half and I blended it until chunky with a hand blender. It came out really great, served it with lettuce, tomato, cucumber and feta cheese salad. Delicious!

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Reviewer:

NEAMOSRU

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Apr. 19, 2012

This was absolutely excellent! I will have to double the recipe next time.

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Reviewer:

Trish

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Reviewed: Mar. 8, 2012

I followed this recipe to the letter. The flavor is very good but I thought the amount of mushrooms was skimpy. I would at least double them next time. Also I didn't have chicken broth so I used chicken bouillon and therefore left out the salt. It ended up needing just a touch of salt in the end.

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Reviewer:

SHIELA1953

Reviewed: Feb. 29, 2012

Very good basic recipe. I used a rehydrated mix of mushrooms that I had on hand. As many others did, I cut the flour to about 4 TBSP and used about 3/4 cup of 1% milk and only 1/4 cup half and half to cut down on the fat. Added a few shakes of thyme and garlic powder and a splash of white wine at the end.

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Reviewer:

SJRJA

Reviewed: Feb. 28, 2012

Used one half sweet chopped onion Added 1/4 cup fresh celery w/leaves Used 3 Tbs flour ~ 6 Tbs too much 1 Habanero added during saute of onion & mushrooms Added Tbs Paprika Add more 1/2 and 1/2 at the end if soup is too thick...Taste to add additional S&P

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Reviewer:

lorla

Reviewed: Feb. 26, 2012

Wonderful flavor; tasted restaurant quality! We used half & half in place of cream, used a mixture of the small portobellos and white mushrooms and added sherry to the sautee mixture and let it simmer long enough for the mushrooms to absorb. Pureed at least half the soup, to thicken it up, and it was the perfect consistency - still had some mushroom pieces in for a rustic feel. I was surprised how great it tasted, given the simple list of ingredients!

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Reviewer:

sizial

Cooking Level: Intermediate

Reviewed: Feb. 23, 2012

I had mushrooms that needed to be cooked, so I made this soup. The only change I made was to use milk instead of half & half. It's delicious! I used Portabella and brown mushrooms. Thanks for the great recipe!

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Reviewer:

Barbe

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Reviewed: Feb. 14, 2012

Yum! I used finely chopped green onions, chopped Portobello mushrooms, and a bit more salt and pepper than called for; otherwise followed the recipe. Heavenly!

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Reviewer:

Jan

Reviewed: Feb. 14, 2012

Love this, its such a simple recipe but so very good, have made is a few times now and really enjoy it! Thank you for the recipe!

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Reviewer:

Arlene

Reviewed: Feb. 10, 2012

Excellent soup. First time making mushroom soup and it was fabulous. I used shitake mushrooms and added 1/4 tsp. of Thyme and a pinch of Tarragon. This has so much flavor I was amazed.

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