Reviewed: Apr. 7, 2012

This was the only recipe to which I already had all the ingredients for, so went with this one. It was super simple and I had my doubts... But, I was amazed by the results! As Rachael Ray would exclaim, "Yummmm-O". I used baby portobello mushrooms and though I didn't get the color right, the flavors more than made up for it! Thanks Marjorie!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

priyaraman3

Reviewed: Jan. 30, 2012

PERFECT!!!! Makes you wonder how anyone could eat what comes out of a can!!!!! hahahahaha

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

lisaturk

Reviewed: Jan. 7, 2012

Made the soup as per the recipe, but at the end I put it all in the blender. It was great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

aing

Reviewed: Jan. 2, 2012

I thought this was excellent! I will make this again for sure! I did add about 1/4 C of Heavy Cream and 2 cloves of garlic. I also pureed the soup, for a smooth consistency. Was fantastic!!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Katie Biggs

Reviewed: Nov. 1, 2011

Absolutely delicious! Made exactly as written, but used portabellos, as well. Very fast and easy to make, but tastes like it took all day. Will definitely make again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Susan

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Beginning

Home Town: Vienna, Virginia, USA

Living In: Manassas, Virginia, USA

Reviewed: Oct. 3, 2011

First time I have ever made OR liked mushroom soup! THE BEST recipe ever. I used Chicken of the Woods mushrooms and went 1/2 and 1/2 with the milk... when I doubled the recipe I used 1/2 Half and Half and 1/2 milk to make it creamier. Still learning, but it was so yummy don't know if I will change much more. This is definitely a keeper! Served it with a loaf of seeded rye bread... thanks Marjorie!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Phyllis S

Cooking Level: Intermediate

Home Town: Nampa, Idaho, USA

Living In: Ridgeland, Wisconsin, USA

Reviewed: Sep. 15, 2011

Fantastic recipe! i just add more chicken broth to make it the desired consistency. YUM! and exotic (shiitake, cremini...) are great also

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

DawnSh

Cooking Level: Expert

Home Town: Buford, Georgia, USA

Reviewed: May 9, 2011

Simple but awesome. A keeper around our vegetarian house hold. Only thing I change is using vegetable broth instead of chicken.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

teakettica

Cooking Level: Intermediate

Reviewed: Mar. 8, 2011

I followed the recipe almost exactly.. didn't add nutmeg or sour cream or as much butter as the recipe called for. I love mushrooms! This soup was just OK for me as it was. I would make this again because it was quick and easy. However, I would make adjustments. It definitely needed to be thicker so next time I plan to use FF Half/Half in place of the milk. I also plan to thicken it with using my hand blender.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Cookie Monster

Cooking Level: Beginning

Reviewed: Feb. 1, 2011

A simply delicious cream of mushroom soup recipe! I doubled the recipe and added some sherry wine. As suggested, I pureed some of the cooked mushrooms and then put them back into the soup mixture. Wow! Everyone gobbled it up and asked for more.

Was this review helpful? [ YES ]
13 users found this review helpful