Recipe by Lori
"This fresh and creamy soup is easy to make, and filled with hearty chopped mushrooms."
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chopped shiitake mushrooms
chopped portobello mushrooms
1 (14.5 ounce) can
salt and pepper to taste
Outstanding! I did make some modifications based on what seemed right to me. Beef instead of chicken broth because I think it goes better with mushrooms. Shiitakes were $9 a pound at the market while portobelllos were half that, so I used all portobello! And finally, cinnamon sounded completely bizarre, but a grating of nutmeg sounded like just the ticket. Chop the mushrooms and shallots fine and you'll have no need to puree any of the soup. Saute them until well caramelized for best flavor and be generous with the peppermill and you'll have a fantastic rich soup. However, the shallot flavor was a bit strong, so I'll use half the quantity next time. I am going to serve with a salad and garlic bread.
Taste good but yes, looks like dirty dish water. What in the world. Looked even worse after I ran it through the blender. Next time I will not run it through the blender and make a the basic cream sauce separate then add the mushrooms.
Loved it. Used only portabello mushrooms, about 3 cups diced. Used an immersion blender to chop up the majority of the mushrooms prior to serving. Added 2 large cloves of finely minced garlic, too. Passed on the cream, made a little roux and added 1% milk instead. Still was very creamy. A dash or two of liquid smoke near the end of the cooking. Those reviewers who said this looked like sink water are sadly lacking a real appreciation of what a good cream of mushroom soup should look like. This is not the popular, sanitized for public consumption, canned soup... this recipe is the real thing... A good chunk of crusty bread is required for dunking. Yum Delicious!!!!
This is a perfect mushroom soup! I added a bunch of chopped white mushrooms only to make it heartier and garnished with a hint of rosemary. I also only pureed half the mushroom mixture and left the other half chunky.
Wonderful! It's just what mushroom soup is supposed to be, creamy and comforting!
The cook: 33 year-old, cooking-challenged bachelor. The victims: 5 family members over for Thanksgiving. The verdict: a great soup! Easy and quick to make, a hearty, rich soup that tastes wonderful. Not for the lactose-intolerant, though.
This was so delicious! I have been looking for a mushroom soup for a long time! unfortunately I didn't have any shiitake mushrooms or shallots so I used regular button along with the portobello, I didn't have half and half cream so I used heavy whipping cream! I also used the other idea of others and used nutmeg instead of cinnamon and I also used garlic salt instead of regular! I love veggies so I shredded up some carrots and cut up some red potatoes which complimented the earthiness of the mushrooms! I will defiantly be making this again and again!
I served this at a formal dinner party and the guests raved! I tried a whole selection of mushrooms also. I just don't think you can mess this recipe up - it's so easy and so good! I saved some of the mushrooms to garnish on top too. Great presentation!
Why use half-and-half when you can use heavy cream. Very good. Better double it.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Mushroom Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 234
** Calories from Fat: 167
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