Reviewed: Oct. 25, 2009

The lemon flavor seemed a bit strong. Would half the amount next time.

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WWUBBS

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Reviewed: Oct. 20, 2009

good

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Melophone

Cooking Level: Beginning

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Reviewed: Oct. 6, 2009

Very tasty indeed... but more like a delicious, rich gravy packed with mushrooms. Truth is, I'd rather ladle this on top of boiled new potatoes or noodles than eat it like soup.

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kalevalander

Cooking Level: Intermediate

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Reviewed: Oct. 5, 2009

I have not even finished cooking it yet and can't stop tasting it! I replaced the dill with dried thyme and added more paprika and some shredded roasted chicken I had leftover from the night before... excellent!

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QueenMac75

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Reviewed: Oct. 5, 2009

This recipe is perfect as it is. I usually do not enjoy the flavor of mushrooms, but this soup had a lot of other flavors going on. My husband and I polished it off in no time. Will definitely make this again!

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susand

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

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Reviewed: Oct. 4, 2009

Fantastic! This is as close as you can get to a beef stroganoff I make but much less expensive. I didnt have to add the heavy cream and wine yet I got the same flavors. This is so creamy and hearty. I did not have dill but it was wonderful even without it. THANK YOU!

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TootieP

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Reviewed: Sep. 29, 2009

For being such a simple recipe, this was a great soup (despite the fact that I didn't have paprika or parsley on hand and used skim milk and light sour cream). I added some cooked wild rice to make it heartier. Next time, I plan to add a splash of dry sherry after cooking the onions--should bring some depth of flavor.

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AREENA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Belmont, California, USA

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Reviewed: Sep. 19, 2009

This was a very easy and delicious recipe. I would omit the sour cream next time for a different variation and more of a traditional mushroom soup.

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OLDHAG

Cooking Level: Intermediate

Living In: Rainy River, Ontario, Canada

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Reviewed: Sep. 12, 2009

This is a very good mushroom soup. The golden colour in the photo was sort of turning me off since I am used to a paler mushroom soup, but please try this recipe and you won't be let down. I made it exactly as written except forgot to add the lemon juice (didn't miss it) and I served it topped with huge crunchy garlic croutons. Yum!

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BRUNOSBETH

Cooking Level: Intermediate

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Reviewed: Sep. 5, 2009

I thought that this soup was great! It appears to be a really heavy soup but it really isn't. Wish I would have had a little cooking sherry to put in. I think that would have made it out of this world. The parsley at the end is a must (fresh) and refreshing too. A great change from your ordinary cream of Mushroom soup.No real need for extra salt if you use salted butter.

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She-Ra

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Reviewed: Aug. 29, 2009

SUkaiii! (AMAZING in Japanese) ^__^ A MUST MUST try! ! Tasty full of flavors.. You'll keeep going back for seconds. !

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OkamiChic

Cooking Level: Intermediate

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Reviewed: Aug. 21, 2009

Fantastic. The only thing I did differently was change the quantity to feed 18 and it was fabulous. Next time, though, I would definitely temper the sour cream before adding it to the soup. You must try this!

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SHA88

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Reviewed: Aug. 17, 2009

i love making homeade soup , and was super excited to try this one out. so glad i did. i made everything the way it was written and it came out soooo yummy! the paprika to the dill and sour cream the taste was right on. not to dilly or lemoney...... i did rough chop the shrooms cuz my hubby doent like them to thick. it was great even my toddler was eating it. this soup reminds me of a soup my grandmother would make. thanks for sharing.

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millertime

Cooking Level: Expert

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Reviewed: Jul. 21, 2009

So delicious and easy! I followed the recipe exactly except to use a medium potato to thicken the soup instead of flour. Adding flour in the way that the recipe calls for would give the soup a raw flour taste. To make the dish more elegant looking, I pureed it with an immersion blender

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honey chile

Cooking Level: Intermediate

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Reviewed: Jul. 18, 2009

Awesome! More dill! More paprika!

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Matt R

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jul. 13, 2009

This recipe was fantastic and very filling. Rounded out with a spinach salad and club crackers, it made a perfect lunch. One half recipe makes two bowls worth of soup.

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pinkplasticpen

Cooking Level: Intermediate

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Reviewed: Jun. 19, 2009

This is one of my most favorite soup recipes ever, but credit should be given where due. This is from the Moosewood Cookbook and was first published about 30 years ago. One suggestion is to vary the types of mushrooms in the soup - porcini, button, portabello, etc.

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Chuck Wesserling

Cooking Level: Intermediate

Living In: Dearborn, Michigan, USA

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Reviewed: Jun. 9, 2009

Simply amazing!!! I am just lost for words. At church potluch this disaapeares before anyhting else does... My husband raves about this soup. Always follow the directions exactly - turnes out "fantabulous".

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Dasha

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 8, 2009

this is a very very tasty soup easy to make if there was a 10 rating this would be it : )

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ruby

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Reviewed: Jun. 2, 2009

This is the best mushroom soup I have ever had. The only change I made was because I didn't have any lemon or lemon juice, so I used some lemon pepper instead.

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