The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 22, 2009
We loved this. I followed the recipe exactly, except for using vegetable broth instead of chicken (we are vegetarian). I was hesitant with the cinnamon, but it really made it. I would suggest trying a small amount on the side before turning a nose up to it. Absolutely delicious, a new family favorite.
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Cooking Level: Intermediate

Home Town: North Royalton, Ohio, USA
Living In: Columbus, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 20, 2009
I just made this exactly the way she describes it - and it was EXCELLENT!!!! I LOVE Sweet Tomatoes mushroom soup and this was as close as I'm ever going to get to it. AMAZING!!! Now, changes I would make: 1 small shallot, not two. Double the amount of mushrooms. ( prefer button with some shiitakes) Cinnamon is a MUST - BUT do less than a pinch. It's amazing how little you add, and what it adds taste-wise. Thank you, thank you, thank you for this recipes. I am making again this week! And doubling the recipe since it only made enough for 4 small bowls.
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Cooking Level: Beginning

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Sep. 5, 2009
I added some cooking sherry and it was perfect!!!! Very very delicious comfort food.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 26, 2009
Excellent! I have made it according to the recipe and also with only portobellos, and it's been great both times. The dash of cinnamon really makes it, do not skip this! I also substitute corn starch for flour to make it gluten-free.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Jul. 19, 2009
Great flavor (I added some garlic powder), a little thin for me so I will thicken with a little more flour next time. I made a triple batch, reheats well. Also used all Portobellos because they were on sale. Super easy to make, going into the regular rotation.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jun. 3, 2009
This was yummy even though I used beef stock and evaporated milk because that was what I had on hand. I liked it so well I would probably just use the beef stock next time I make it. It was very rich, despite using the evaporated milk.
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Cooking Level: Intermediate

Home Town: Palos Hills, Illinois, USA
Living In: Gladstone, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 26, 2009
This was great! I substituted sliced leeks for the scallions. I also added one thick sliced bacon, diced and fried with 1 cup of corn to the soup afterwards.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Apr. 25, 2009
I used plain mushrooms since that is what I had available and this was very good!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 16, 2009
This was sooooo good! Very rich! I read that someone used heavy cream instead of half and half but I think that would have been over kill! I did it just like the recipe and it was wonderful! The only thing was I had to add some more flour and water to thicken it some more because it did't get as thick as I liked before adding the half and half. I served it with sourdough rolls. My family loved it and I will be making this again!
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Cooking Level: Expert

Living In: Coeur D Alene, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Mar. 15, 2009
The flavor of this soup is excellent. I followed the recipe exactly except one minor change, which was only to use the entire package of both the shitakes and the portabellos. I chopped one cup of each, then pureed the rest in a food processor.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 26, 2009
I thought this recipe was so yummy and creamy. I love mushrooms and this was so easy to make. I will have to double the recipe next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 16, 2009
It's sad how few people like mushrooms. This soup was delicious and smelled soooo good! I didn't have shallots so I used onion. Also added garlic. No cream on hand so I used evaporated milk. For the people who said it looks like dishwater, was that before you added the cream/milk, because adding the cream changes the whole appearance.
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA
Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 16, 2009
Superb and easy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Feb. 14, 2009
Soooo good & super easy. Followed the recipe exactly & added 1/8 tsp of thyme. Delish!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Jan. 7, 2009
I didn't change a thing from the recipe. It turned out great. My husband and daughter (who is 21 months) loved it. Thanks for sharing.
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Dec. 10, 2008
I've been wanting a great mushroom soup recipe for a long time. I always open a can of campbells for my kids on a lazy sunday afternoon.I used a new chopper that I got from "chefables" that I am in love with and had this soup done in about the same amount of time it takes me to whisk milk into the snotty, coagulated condensed version!!I opted for no onion (love onion but didn't feel it was going to be the right flavour for my pallet) and was sooo thrilled with this soup. Cinnamon has got to be the most perfect flavour to finnish thing off, cudos to you!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 21, 2008
this was a great recipe! i used just sliced mushrooms and then before i added the cream (I used heavy cream vs. half and half) i threw it in the food processor for a few seconds to get everything good and equally blended. turned out great!
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Cooking Level: Intermediate

Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Nov. 11, 2008
Awesome recipe. We made it as directed, but with 1 package of shitake, and one of portabella. GOOD soup! Served with french bread, and we are happy!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 25, 2008
This is a fantastic recipe, one of my husbands favorites. I made this soup for my family (12 servings for only 5 people) and we ate it all. The sad part was that it was only a side dish. I did make a couple of modifications to the recipe. First, I used a combination of button and portobella mushrooms. Second, I used green onion finely chopped instead of shallots. Lastly, I omitted the cinnamon. The soup was wonderful.
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Cooking Level: Intermediate

Home Town: Eastpointe, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.59 star rating.
Reviewed: Oct. 20, 2008
This was a really easy and tasty! The store didn't have any shitake mushrooms, so I ended up using the same quantity of button mushrooms instead. I did find that 2 tablespoons of flour wasn't nearly enough to thicken the soup though.. I added around a half a cup and it came out creamy and delicious! I also omitted the cinnamon and added a few shakes of grill seasoning for a nice savory flavor. I sauteed 4 more shallots in about a half a cup of butter, spread the mix on thick pieces of sourdough bread and put them in a 400 degree oven to make crunchy croutons to dip in the soup :) Awesome!
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Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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