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!!!!
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Loved it. Used only portabello mushrooms, about 3 cups diced. Used an immersion blender to ...