Reviewed: Nov. 27, 2011

nice!

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Reviewer:

IVETTEMYR

Cooking Level: Intermediate

Home Town: Zichron Yaakov, Mehoz Hefa, Israel

Reviewed: Jun. 23, 2011

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.

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Reviewer:

Marcy

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Cooking Level: Intermediate

Home Town: New York, New York, USA

Reviewed: Jun. 2, 2011

Delicious and hearty. I didnt have any onions on hand so i just added celery and carrots and chopped up a small clove of garlic. I also didnt think i'd like rice floating in my soup so i boiled it separately and then mashed it and threw it in the blender with the base. To add make it seem a little richer and more decadent and topped it with a touch of evaporated milk to make it a little creamy. Delish!!

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Reviewer:

Zzzzz

Cooking Level: Intermediate

Reviewed: Feb. 23, 2011

I made this, sticking to the recipe, carrots, no celery, and not blending the veggies at the end. Fabulous, no leftovers. Even my picky 2 yr old ate this. My coworker made this same recipe, with celery, adding a little cream, wild rice, and blending at the end. Again it was great. I prefer the non blended version as it is more filling, however the blended with cream would made a yummy base for stroganoff. Add a little sour cream, garlic and serve over meatballs and egg noodles and you're good to go with left overs (if there are any!) Thanks for the recipe, its a keeper.

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Reviewer:

angbaker81

Reviewed: Feb. 22, 2011

This was really good, especially with hot sauce and brown rice!

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Reviewer:

MTCHYG

Cooking Level: Intermediate

Home Town: Montrose, Michigan, USA

Living In: Lansing, Michigan, USA

Reviewed: Jan. 24, 2011

In the cold weather we try to make a different soup each week. This was the soup of the week. This is not your ordinary mushroom soup. It is the healthy version without the heavy cream. I followed the recipe except I used chicken broth instead of vegetable broth (sorry vegetarians). My husband loved it. He told me it was a definite keeper

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Reviewer:

Anne

Reviewed: Jan. 22, 2011

Great base to work with. Second time I omitted the carrot, used organic vegetable broth, added about a 1/2 inch chunk of grated ginger. I added cubed med-soft tofo at the end and served it sprinked with sliced green onions. I had used an organic brown rice mixture, but will probably omit for just tofu next time. Too pretty to blend. Perfect the way it is. It may reduce while simmering, so be prepared to add more stock.

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Reviewer:

Holly

Reviewed: Jan. 21, 2011

Awesome. Added carrots and used brown rice. Defintley saute the veggies first. Great diet soup and very filling.

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Reviewer:

kgmom

Reviewed: Jan. 16, 2011

Excellent. I used brown rice, low sodium soy, vegetable broth, and olive oil because that's what I had available. I tasted the broth before re-introducing the blended ingredients and I think the blending is very necessary to the flavor of the soup.

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