Creamy Sherry Mushroom Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 29, 2014
Really good! I did make two changes as we do not eat gluten or soy. I used arrowroot powder as the thickener and homemade worcestershire sauce instead of soy sauce. I also did not puree it as we like chunky soups. This recipe was super fast and really good. Even my picky eater loved it!
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Reviewed: Jan. 17, 2014
Really good with a few tweaks. Double the mushrooms andsherry. Use half and half instead of milk with two cups instead of three. Curious about beef broth in place of chicken.
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Reviewed: Dec. 29, 2013
This is a very easy soup with EXCELLENT results! I did make some minor changes due to personal taste and lack of availability of ingredients -- first, I used shallots instead of an onion (for their milder flavor), and I also used a mixture of different kinds of mushrooms - both of which worked out fine. Don't bring soup to a hard boil at any time, just follow instructions as they are. After making the soup, I put it in a crockpot on Warm, then on LOW for a party that was several hours away - it kept the soup at a perfect temp and everyone LOVED it! Served it with snipped scallions to top it off and croutons which complimented it very nicely. Will definitely make this again!
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Cooking Level: Expert

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