The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 27, 2009
Excellent! Just made this for lunch. It was so easy. I used leeks, celery and shallots in place of onions. I put half of it through the food processer and the texture was subperb. Fiancee was very impressed.
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Cooking Level: Beginning

Home Town: North Arlington, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 14, 2009
This is cooling on the stove right now for dinner tonight. I used 1/2 brown & white button mushrooms, non-fat milk and chicken stock I had left over from Monday's dinner. I've yet to add any cream. It's already very tasty! I may omit the cream as it won't be lacking in flavor at all. TIP: I processed the onion & mushrooms instead of chopping. Makes the soup creamier and prepping a breeze. Thanks Marjorie for a simply delicious, yet elegant soup. I'd serve it casually or formally in a heartbeat.
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Cooking Level: Expert

Home Town: Tulare, California, USA
Living In: Vienna, Virginia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.86 star rating.
Reviewed: Sep. 19, 2009
This was just okay. I've made plenty of mushroom soups and this one just didn't impress me or my family either. The onion taste was a bit overwhelming and overall it just seemed bland; the strongest taste was really the onion. The soup was very easy to make, but the texture was "chunky", (the recipe doesn't say to blend it). The taste was a bit creamy, oniony with some mushroom taste but not a whole lot. It was just good, but not good enough for me to make again.
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Cooking Level: Intermediate

Home Town: Richfield, Wisconsin, USA
Living In: Camarillo, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jul. 16, 2009
Excellent and easy! What more can you ask for. This was so delicious. Most definitely a keeper. I had bought a container of sliced fresh mushrooms and used the whole thing. Not sure if it was 1/2 lb or not but is was enough. Just watch-the recipe is for 2 servings. I didn't realize it until I was done. but its so easy I'll make another batch right away!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Jun. 18, 2009
Oh WOW, this is good! I lost my favorite mushroom soup recipe some time ago so collected a few from this site. I made this one first and I'm not going to bother to try any others. I did add a lot more mushrooms, personal preference but other than that followed recipe. Thanks you so much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: May 11, 2009
Best ever! Only changes, 1 1/2c milk w 1/2c cream. Most importantly, before finishing I scooped out about 1/2 of mushrooms and enough liquid to help puree the mushrooms. This made the soup thicker and the mushroom taste better. I have to tripple the recipe next time!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Mar. 13, 2009
simply and easy recipe! I added a splash of sherry while sauteeing the onions and mushrooms, it added an extra kick :) I also added a splash of half and half with the milk.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Feb. 12, 2009
I chose this recipe since the amount of butter required was significantly less than what most of other mushroom soup recipes were asking for. It was still very rich and delicious. I skipped the sour cream as well. I think this is on the low fat end of recipes which is great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Feb. 11, 2009
When I was in Oslo, Norway recently, I was served a bowl of Mushroom Soup at Annen Etage, one of Norway's most exquisite restaurants. This prompted me to find a recipe for mushroom soup that I could make at home. For my first try at making mushroom soup, I must say that it was pretty darn good! I doubled the recipe, and used my immersion hand blender to blend the ingredients in the pot. Although I used too much black pepper, this recipe is a pleaser and I can't wait to make it again!
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Cooking Level: Expert

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Feb. 10, 2009
This is a good, simple soup. A few things I do different: 1) instead of the flour/butter roux, I thicken my soup with Betty Crocker potato buds. A little dab'll do yat, say, 1/3 to 1/2 cup depending on portion. 2) instead of cream or milk, I use plain beef broth. I like my mushroom soup a little darker, and plus I'm lactose sensitive. 3) Three or four shakes of the Garlic Mrs. Dash for taste. Finally, I like my mushroom soup smooth, so I put mine in the blender and pureé it a few seconds before returning to pot. By the way I can make this completely in the rice cooker.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Feb. 6, 2009
This was luscious, and the sour cream was a perfect touch! I only used half an onion, increased the flour to 3 TBS to make it thicker, and added 2 strips of crisp bacon and a dash of cayenne. Yum!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Dec. 30, 2008
I used half brown and half white mushrooms wiht the nutmeg - excellent flavor. Served with herbed flatbread (basil) and was a tasty lunch. Next time I will use basil in the soup.
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Cooking Level: Expert

Home Town: Fulton, Illinois, USA
Living In: Bremerton, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
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Reviewed: Dec. 25, 2008
Easy and very tasty. I blended the soup before serving. Not the best appearance that way, but it really was satisfying...100% better than eating canned mushroom soup. The nutmeg added a nice subtle flavor and I liked the sour cream stirred into the soup.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Nov. 30, 2008
Really good flavor, cheap to make and super easy. I used baby bella mushrooms. The only changes I made were using a good pinch of thyme instead of nutmeg because that is what I'm used to using. I also omitted the sour cream garnish.
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Cooking Level: Intermediate

Home Town: El Paso, Texas, USA
Living In: Temple, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Oct. 16, 2008
A real gem! Try it with any fresh mushrooms you can find, I prefer baby bella's.
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Cooking Level: Professional

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Sep. 18, 2008
My brother and I are not exactly experianced cooks, but we found this recipe really easy and absolutely delicious. We didn't have any sour cream or nutmeg, and had to replace fresh parsley with mixed dried italian herbs, but it still turned out soup-erb! We both said that we would make it again, and were impressed with the fact that included such inexpensive and easily accesible ingrediants,
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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Aug. 5, 2008
This was just what I was looking for! I didn't have broth so I dissolved a boullion cube in a cup of water and added about a tablespoon of sherry along with it. The dash of nutmeg was a wonderful addition, didn't add the sour cream.
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Cooking Level: Intermediate

Living In: South Lyon, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.86 star rating.
Reviewed: Feb. 28, 2008
This recipe is fantastic! I made a pot full and my husband polished off the whole thing..he LOVED it! The only thing I did differently was I added a full can of chicken stock (355ml) instead of one cup and I did not add the nutmeg or sour cream. Will definitely make again and again!
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