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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Jocelyn

Cooking Level: Intermediate

Home Town: Lake Geneva, Wisconsin, USA

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Reviewed: May 27, 2009

This is a very good soup. I used half and half instead of milk and fat free yogurt instead of sour cream because that is what I had. I also omitted the salt. Thanks for a great recipe.

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BigShotsMom

Cooking Level: Intermediate

Home Town: Long Island, New York, USA

Living In: Long Beach, New York, USA

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Reviewed: May 19, 2009

This was just ok for us. A pleasant change of pace from *typical* soups, yet not a *do-over*. I followed the recipe to a tee, using a mix of baby bellas, crimini, and oyster mushrooms. It was simple to make and I really enjoyed the dill/paprika combo. Thank you for posting!

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lovestohost

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

It wasn't what I expected, but it was really good. The comparisons that were made to Campbell's soup in other reviews were, thankfully, way off. Yes, it's thick and yes, it's mushroom, but there the similarities end. It was very rich and I wouldn't make it on a regular basis, but it was great as a treat. I had a guest who I didn't know wasn't crazy about mushrooms, and even she loved it - and went back for seconds! I used the recipe as it was submitted and used a combination of button and portobella mushrooms. If you put it over egg noodles or rice it would be a great substitution for beef stroganoff!

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RIVERSOUL82

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Reviewed: Apr. 13, 2009

I had to snicker at the other soup recipe reviews that touted how the soup tasted just like Campbells Cream of Mushroom soup. OK, seriously, who wants that? THIS soup is so much more. I used generous slices of both baby ports and criminis. I followed it pretty much to the letter and like the subtle flavor of the dill. I didn't find it overpowering at all. I like the other reviewers ideas re: how to make it a bit more calorie-conscious and may try that next time.

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metsker

Cooking Level: Intermediate

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Reviewed: Apr. 6, 2009

Great recipe!! Cured my craving for a mushroom soup!

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Scott D

Cooking Level: Beginning

Living In: Cleveland, Ohio, USA

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Reviewed: Apr. 6, 2009

Fabulous soup for so little work. I'm a beef and mushroom lover so tried with beef broth and it was amazing. A wonderful aroma while it is cooking is as good as the flavors when you take your first sip. Great anytime. My new comfort food.

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Mara

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Reviewed: Apr. 2, 2009

Really good soup. I might add a little more flour; I like my cream soups thicker.

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RECIPEFAN1

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Seattle, Washington, USA

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Reviewed: Mar. 30, 2009

One of the best soups I have ever eaten. Didn't change a thing in the recipe.

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Stephanie

Cooking Level: Expert

Home Town: Bathurst, New Brunswick, Canada

Living In: Bracebridge, Ontario, Canada

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Reviewed: Mar. 28, 2009

I LOVE this soup. I've had the recipe in my box forever, and kept hearing about it on the exchange, but I honestly thought it was a 'no big deal' recipe - so I kept putting off making it. I ended up with a lot of mushrooms, so I decided to try it. I used a little less onion and a lot more mushrooms, just because it was what I had. The rest of the recipe was followed exactly, except I garnished the soup with sour cream instead of mixing it in the pot so I can freeze this without any weird sour cream incidents when I thaw it. Loved the dill, paprika, and parsley - yum. Very different and good! Thanks for the recipe!

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SunnyByrd

Living In: Seattle, Washington, USA

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Reviewed: Mar. 26, 2009

Excellent!

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JLMERCER

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Reviewed: Mar. 23, 2009

This soup is consistently of a high quality restaurant! The flavor is unbelievably awesome! I cannot wait to serve this to our dinner guests this weekend. THANKS!

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breggae

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Reviewed: Mar. 22, 2009

AMAZING! Has great flavor and is a must for any mushroom and onion lover. Definitely make a double batch!

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lizann257

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Reviewed: Mar. 21, 2009

Absolutely delicious, even with lite dairy ingredients and cheaper mushrooms. A nice touch is to add a splash of red wine to the sauteed mushrooms, then reduce. Really adds a richness to the flavor. I 100% recommend using this recipe!

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iggy_ybarra

Cooking Level: Intermediate

Home Town: Seal Harbor, Maine, USA

Living In: Gainesville, Florida, USA

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Reviewed: Mar. 16, 2009

This is from the moosewood cookbook by mollie katzen which has many delicious soup recipes, but this is the best

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cherki25

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Hungarian Mushroom Soup

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