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.

Excellent Soup;) Used the advise of others and it turned out wonderful;) Must try!

Did not care much for this recipe. Not enough flavor.

Made this soup exactly per recipe. Will never make it again. First there is a reason nobody has posted a picture of this soup. It is really not attractive -- looks a bit like mud in a bowl. Second, it's way way too salty, my husband and I both couldn't even get thru one bowl.

I should have followed the advice of some of the others and not blended it all together. The flavor was good but the presentation was poor.

BEST Mushroom soup ever. I used 3/4 cup of wild rice and beef broth instead of the chicken. This will become a staple on my new diet.

I used portabellos and button mushrooms and simmered in a crock pot for two hours. Very tasty... a little salty, so I'll probably use a low-sodium broth next time. Bachelor-friendly.

We loved it. I took others advice and did not blend the vegetables. Instead of 1/4C white rice, I used an entire 6 oz. box of Uncle Ben's Long Grain & Wild Rice. I also used about 1/2 of the seasoning packet that comes with the rice. That eliminated the need to add salt,just added some pepper. I will definitely make this again.

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!

A tad bit disappointed in the recipe because it turned out bland without enough personality to stand on its own. Added some more soy sauce and then added some rice vinegar, which did perk things up some.

also didn't blend it. very hearty. didnt need added salt at all. the more veggies the better.

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.

This soup not only tasted great, but was easy to prepare. I suggest blending only half the soup and leaving the other half chunky, then mix together. Also great over egg noodles, or as a sauce for chicken!

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.

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 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.