I have made this soup, pretty much as written, at least a dozen times. Everyone except mushroom haters loves this soup, even dads that think meat is the only food in the world. I think the only thing I change ever in terms of ingredients is I'll add some fresh minced garlic if I have it, and not use sour cream if I have all the other ingredients and don't want to go to the store. Another tip to thicken up the soup (especially if you don't have sour cream, but I NEVER skip this step!), after you've combined all the ingredients minus the sour cream, scoop up a bunch of the mushrooms out of the soup, some of the liquid, and throw in all of the stems that you took off your mushrooms. Puree in blender, food processor, whatever. You'll have an awesome thick concoction of mushroom paste. Add that back into the pot and you've got a thicker, more fragrant soup. I've also used some of that pureed mushroom mixture to dredge porkchops and chicken between flouring instead of eggwash. Delicious!!
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I have made this soup, pretty much as written, at least a dozen times. Everyone except...