The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Nov. 22, 2009
Wonderfully tasty. Works as written. I've also done it using just vegetable broth since I didn't have chicken on hand. Just needed a little salt and cayenne pepper to make up the taste difference.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 31, 2009
I had a mushroom soup at a high end restaurant last week and it was fabulous..But trust me on this, this recipe was better. Used half/half instead of milk which thickened it up better than regular milk. This morning I wanted to taste it again so I put some in a cup and added a table spoon of gargonzola cheese..yumbo
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 29, 2009
The best ever to a tee. Used 3/4 C sour cream. Excellent flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 17, 2009
LOVE THIS!! So good!! It was awesome on a cold day! Certainly warmed us up! There were NO left overs!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Oct. 9, 2009
mmmmm. I even got the thumbs up from fervent mushroom/ mushroom soup HATERS. You're gonna want to double this one.
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Cooking Level: Intermediate

Home Town: Adjala, Ontario, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 18, 2009
Used all the ingredients as followed. Before the sour cream I put the soup in the blender. It was fabulous.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Sep. 15, 2009
My very favorite mushroom soup recipe of all time! Delish! So simple and easy! Oh and I just recently had a soup extremely in a very posh restaurant.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Aug. 17, 2009
Wow this was so easy to make, and delicious. I served it with garlic cheese rolls. It was perfect to dip them in.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Jul. 28, 2009
Delicious! I can't believe how great this tastes and how easy to prepare. This one is a definite keeper!
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deb

Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Jul. 26, 2009
This soup was absolute perfection... Very filling. I added some colby jack cheese on top (I love creamy soups with a dash of cheese), but it would have still tasted phenomenal without it. This soup was marvelous!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Jun. 24, 2009
So close to a 5. Really really good and simple to make. Takes no time at all for a really substantial soup. We don't have chicken broth in NZ so I used chicken stock and a chicken stock cube, I think they are basically the equivalent, but it tastes a little different. And also I blended the soup before adding the sour cream. I think I'll try using 1/2 flat mushrooms and 1/2 button mushroom for a little more intense mushroom flavour. Thanks.
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Ivy
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Jun. 12, 2009
I can sneek a few fresh mushrooms into their mouths, but they complained about this right away. I agree with other reviewers that it needs a little something else. Made a second time but didn't have all the ingredients. Used 2 cans of mushrooms instead of fresh. Used 1.5C of chicken broth but no bouillon granuals. Used 2C of leftover beef gravy instead of milk and flour. Also added 1 heaping cup of cubed leftover beef roast. 4 star review for original recipe. My goofy family gave second modified version 5 stars, but I would only have given it 5 stars if cooked with fresh mushrooms. But I guess their point was that it was the addition of the beef and gravy that gave it that little extra oomph. I agree that this is a wonderful base recipe. Just add your own oomph. Thanks David!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.84 star rating.
Reviewed: Jun. 5, 2009
Good base recipe. Definitely needs garlic and white wine though - that makes it 5 stars.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Jun. 3, 2009
I liked this recipe a lot more than another mushroom soup recipe on this site. I think a lot of the difference in flavor came from using one package of plain mushrooms and one of portabello mushrooms. This change and a splash of worcesterchire added complexity to the flavor. I made this lower in fat (crazy huh?) by using light sour cream, 1% milk and fat free half and half. The only real fat and calories came from the butter! I used extra flour so I could add more liquid (milk and chicken broth) to make it more than four servings and this worked perfectly without detracting at all from the texture or taste! This wasn't runny for me as some reviewers have said, maybe because half and half is thicker than milk. I wouldn't specifically buy half and half for this but I had it in the fridge so I figured why not use it! I like this recipe because it uses basic ingredients, but tastes like gourmet. Thank you for posting! PS: I added chicken (protein to make it a meal) and white wine as some reviewers suggested and I do not recommend these changes. Stick with the recipe to enjoy the texture and flavor of fresh mushrooms in all their glory!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: May 17, 2009
Really Quite good. I was looking to make more of a meal out of it so I added 2 boneless chicken breasts (sliced and cooked with a small drizzle of olive oil while cooking the mushrooms, then added before stirring in milk and broth). 1 last change which I dont regret, I used 3/4'rds normal fresh sliced mushrooms and 1/4'th Shiitake mushrooms, just for a different taste (as this soup was the entire meal). I will make again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.84 star rating.
Reviewed: May 3, 2009
I hate to be a spoiler, but after reading the reviews, I had hoped to retire my favorite mushroom soup recipe from an Orlando French restaurant, which is wonderful but tedious. This was good, not great. I'll stick with La Coq au Vin's Creme de Champignons.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Mar. 25, 2009
Outsanding without any changes. Used baby portabellas.
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Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA
Living In: Cincinnati, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Mar. 15, 2009
Wow this is pretty amazing! Really hit the spot on a quiet Sunday afternoon. Don't let the runniness of the soup fool you when your cooking, even when I poured it into my bowl it was still pretty runny for a cream soup, but it was actually perfect for the taste, I wouldn't thicken it up anymore. Really fast and easy recipe, and very flavorful!
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Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Mar. 10, 2009
This is an elegant soup. Somewhere I have a recipe that is lower fat and healthier for everyday, but I really enjoyed this! After tasting, I added about a tsp. of Worcester and about 1/8 tsp. white pepper for a little more zip.
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Cooking Level: Expert

Home Town: Lakewood, Ohio, USA
Living In: Westlake, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.84 star rating.
Reviewed: Feb. 28, 2009
Very fast and easy to make, and very delicious!
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Cooking Level: Intermediate

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