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Reviewed: May 22, 2008

I had a subscription to Taste of Home several years ago and made this soup then. It was the best cream of mushroom soup I ever tasted! Unfortunately, I lost the magazine it was in, and have been searching for it ever since. Hallelujah!! This is it!! I plan to make this again over the weekend. And I've also made this without the mushrooms, using slices of Vidalia onion in their place...mmmmm, tastes just like the creamy onion soup from Outback Steakhouse.

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Momof2andPup

	Cooking Level: Intermediate Living In: Mantua, New Jersey, USA
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Reviewed: Apr. 11, 2008

I cannot believe how simple, quick and absolutely delicious this soup was. I do not eat mushrooms except for in cream of mushroom soup - I guess because the taste is not as overwhelming. And this is by far the best cream of mushroom I've had. It's also the first time I ever cook anything with mushrooms and I'm really impressed with how simple and quick this was. I was expecting to have to simmer the soup for an hour or more, but in turned out beautiful and delicious in just 20 minutes. I used only half the mushrooms and half the sour cream, but used the full amount of milk and almost as much broth as it seemed to be getting too chunky. I also used bella mushrooms and mixed the soup at the end using an immersion mixer to make it a true cream of mushroom. SUPERB!

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Mia Bella

	Cooking Level: Beginning
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Reviewed: Apr. 10, 2008

Wow, I can't believe how good this is given that the ingredients are so simple! I left out the sour cream at the end and added about 1/2 cup of white wine with the other liquids and really loved the results. It was better after sitting in the fridge over night. Next time, I'm thinking of trying it with beef broth for a little twist.

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PJD


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Reviewed: Feb. 6, 2008

By far the best mushroom soup I have ever made or even tasted for that matter. I followed the recipe exactly and it actually won our families annual soup contest! There were six other soups that it beat out! Thanks for a fantastic recipe!

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ronro22


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Reviewed: Dec. 16, 2007

What a delicious soup! I followed the directions to a t, adding some garlic, leftover roasted chicken (chopped) and rice. Since I used uncooked rice, it soaked up a bit of the liquid, forcing me to add more broth. Perfect soup for this blustery Sunday we are having in DC. I couldn't be happier with the way it turned out!

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MOLLE888

	Cooking Level: Intermediate Home Town: Bethesda, Maryland, USA Living In: Fairfax, Virginia, USA
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Reviewed: Nov. 14, 2007

Excellent recipe!! I added a little garlic powder and a bit more flour to make it really creamy, it was fantastic!! Yummy!

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MandySue


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Reviewed: Jan. 31, 2007

Awesome soup!

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mark


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Reviewed: Jan. 30, 2007

I really enjoyed this soup recipe. It was very simple to make. The greatest feature was that I had all the ingred. in the house. Thats very important to me. Alot of times I'm a spare of the moment kind of person that I decide to make something and then discover that I don't have all the ingred. I sauted the mushrooms and onions first, then I added the milk,broth and bouillon. I left that sit for a couple of hours before reheating and adding the sour cream. That really brought out the flavor of the mushrooms. Thanks Dave my family really really really enjoyed your recipe. My husband said "That ones a keeper"

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ginger


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