Reviewer:

jkj

Cooking Level: Beginning

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Reviewed: Dec. 8, 2008

So good and very easy to make! I followed the other recommendations and used half the amount of cream, which was good initially, but didn't make for great leftovers or when chilled.

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4 users found this review helpful

Reviewer:

Alison

Cooking Level: Beginning

Home Town: Columbus, Ohio, USA

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 27, 2008

Not sure if something happened while I was cooking, but it ended up kind of dry and didn't taste all that minty. Still good, but will have to make adjustments next time

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Reviewer:

ahlavac

Cooking Level: Beginning

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Reviewed: Sep. 14, 2008

I was looking for something that was only a 'little risky' for a potluck, so mushroom and mint sounded just about right. I wasn't sure about the combination either, but it was a hit. Having said that, adjustments needed to be made. An entire quart of cream is way too much -- half that is about right. Four onions is pushing it as well. I had only small onions, and slicing three seemed to be more than enough. Make such adjustments and you're good to go.

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Reviewer:

Narvi

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Reviewed: Sep. 14, 2007

I initially wasn't sure about the combination of mint & mushrooms but this was delicious! I healthed it up a bit by using half-and-half rather than heavy cream & I didn't need an entire quart; it was more like half that. I'll stick to my changes. I served it alongside the Super-Delicious Zuppa Tuscaca.

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14 users found this review helpful