"This mushroom soup is really simple, and makes a thick, creamy textured soup. Water can be added after cooking to make a thinner soup, or try adding cream if you like. I make this in a wok but you can use a stock pot, whichever you have available. Serve hot with toast." — Eve Bloom
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fresh sliced mushrooms
uncooked white rice
salt and pepper to taste
I've made this soup twice now and I will say I prefer NOT blending any of the soup- we like chunks of veggies - not pureed veggies! Also, when I blended, I only blended half of the mixture so that there still were some chunks. Instead of just carrot OR celery stalk I used both - and 2 of each since we love veggies in our house. I also use orzo instead of rice and added 1T of hot red pepper sauce (rooster) when I added the soy sauce. Not TOO many changes but enough to make it a family favorite.
I had to keep adding broth to make this come out like a soup but in spite of this it turned out more like a rice soup, rather than a mushroom soup--which was not what I was aiming for. I ended up just spooning this over some plain rice for flavor but this certainly was not the original plan. Wouldn't bother with this recipe again.
Easy to make and quite good. I used wild rice and portobello and button muchrooms. Low salt/no fat chicken broth lowers fat content, also. All in all, fabulous meal.
I made this soup for my roommates and it came out wonderfully. I used both carrots and celery, I substituted vegetable stock for chicken broth and I let it simmer for close to three hour. I chose not to blend it at the end to leave it a little chunky. Everyone gobbled it up.
This ended up as a tasty, hearty, vegetarian soup following the advice of other reviewers: added garlic, more carrots and celery, dry sherry and Sirucha hot pepper sauce. I used 4 portobello mushroom caps, home made vegetable broth, 3 Tbs. brown basmati rice and 3 Tbs red lentils and simmered for about an hour an a half until the brown rice was soft and the lentils disintegrated.
This made it acceptable for South Beach Diet phase 2. I may try to make it creamy by imersion blending it with the fat free half and half I impulsively purchased in a SBD shopping frenzy.
I followed the recipe with two exceptions. I added two cloves of crushed garlic and 1/4 cup of sherry. The soup was wonderful!
This tasted wonderful! I used 1/2 cup rice to make it thicker, and I did not process the contents in a blender, I left it as is, and it came out absolutely wonderful! This is definitely a recipe that you can have fun with... my father suggested adding fresh, crisp bean sprouts right at the end (mixed in right before serving) to add another texture to it. Thanks!
I omitted the soy sauce and opted to use lower sodium veggie broth to cut down on the salt content. I also added a few cloves of garlic. Turned out VERY yummy. I will be making this again for sure.
* Percent Daily Values are based on a 2,000 calorie diet.
Delicious Mushroom Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 70
** Calories from Fat: 33
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