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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CullinAiry

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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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TW in Florida

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Reviewed: Mar. 25, 2009

Outsanding without any changes. Used baby portabellas.

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Chef Buckeye

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Cincinnati, Ohio, USA

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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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GeenaDavisRules

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

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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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Pete

Cooking Level: Expert

Home Town: Lakewood, Ohio, USA

Living In: Westlake, Ohio, USA

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Reviewed: Feb. 28, 2009

Very fast and easy to make, and very delicious!

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Erica

Cooking Level: Intermediate

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Reviewed: Feb. 9, 2009

Very good. Better than another mushroom soup recipe I have made from this site. Next time, though, I will cut either the bouillon or the broth. It was very salty. Overall, the recipe was easy to prepare; I made a double batch so it would last a while.

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Mel B.

Cooking Level: Intermediate

Home Town: Niles, Michigan, USA

Living In: Fresno, California, USA

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Reviewed: Jan. 29, 2009

So delicious, made a few changes, used shallots instead of onions, used 48 oz of fresh sliced mushrooms, and added the white wine with the broth and the milk. Also used light sour cream. Smells as wonderful as it tastes!

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LeeAnn

Cooking Level: Expert

Home Town: Fairfax, Virginia, USA

Living In: Savannah, Georgia, USA

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Reviewed: Jan. 28, 2009

This is a delicious mushroom soup. Exactly what I was looking for.

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Rene

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Reviewed: Jan. 27, 2009

Excellent! Tastes just like the cream of mushroom soup my parents used to make. It would be really yummy with some ritz crackers crumbled in it.

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Kimberly

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2009

I followed the recipe pretty well (I did use a bit more mushrooms so I added a bit more to the other stuff to compensate and keep the same ratio). I added a dash of Accent to bring out the flavors and about 1/2 teaspoon of garlic powder to boost up the flavor a bit. It had a lovely taste! My baby who is 11 months old loved it and one of my other sons, who is 2-1/2, ate a bowl of it and wanted it for dinner the next day (and I granted him that wish and he was very happy). It reheats well and it is a VERY good soup! It's creamy without being over the top. A perfect balance! It's made super quick and it's easy and it's a definite keeper in this house!

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LISKAGIRL

Cooking Level: Expert

Home Town: East Meadow, New York, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Dec. 28, 2008

SO EASY AND SO GOOD. THE SOUR CREAM MAKES THE DIFFERENCE. THANK YOU!

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ROCHELLE C.

Cooking Level: Intermediate

Home Town: Vineland, New Jersey, USA

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Reviewed: Nov. 30, 2008

This was good. I cut calories by using a bit of olive oil and broth to saute shrooms instead of butter, and light sour cream. I may try the soy sauce idea to make it a bit richer. I also added some garlic salt and some chives since I had them in my herb garden.

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metsker

Cooking Level: Intermediate

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Reviewed: Nov. 20, 2008

This is a great recipe - easy to make and delicious. I used a combination of cremini and white mushrooms, but basically stuck to the recipe.

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Odessit

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Reviewed: Nov. 17, 2008

Best mushroom soup!! I added potatoes, used 1/2 the butter (2 TBL) and sprinkled with parmesan at the end. It was amazing!!

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Inna Lodato

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Reviewed: Oct. 28, 2008

Roger's favorite

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Carol

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Reviewed: Oct. 22, 2008

The flavors in this are spectacular! I didn't change the recipe in the least.

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Jean Gallant

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Reviewed: Oct. 6, 2008

This soup was AMAZING. I used shittake mushrooms, cut the butter back to about 2.5 tbsp and used light sour cream. My husband went nuts over this, too!

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Cnstarz

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Reviewed: Sep. 29, 2008

This is the best recipe that I've ever tried, and I need look no further. It turned out so well, I have decided to stay with the recipe as is. Definitely a keeper.

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PBFITZ

Cooking Level: Intermediate

Living In: Redondo Beach, California, USA

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Reviewed: Sep. 22, 2008

very tasty soup! 5 stars all the way...ok dont hate me BUT i did add 1 tablespoon of soy sauce and 1/4 of white wine and 3 cloves of garlic minced...oh yes and that was on a 6 serving.

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