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Mushroom Soup Without Cream

“A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos and White/Button Mushrooms.”

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Reviewed: Feb. 15, 2008

This smelled so wonderful as it was simmering, but unfortunately it didn't taste quite as good. The only changes I made were to use veg broth and omit the celery. Strangely, it didn't taste as mushroomy as I'd hoped. I'm not going to give up, though--next time, I'll add some shiitakes (I used all baby bellas this time), and I'll take another reviewer's suggestion and add rosemary and garlic.

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KymInNM

	Cooking Level: Intermediate Home Town: Central Point, Oregon, USA Living In: Santa Fe, New Mexico, USA
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Reviewed: Feb. 1, 2008

"Oh my" this soup was very good. I used white, cremini and portobellos. Loved the texture of the mushrooms and it has a very earthy taste. Will definitely make it again.

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Cookinitup

	Cooking Level: Expert Home Town: Scarborough, Ontario, Canada Living In: Mississauga, Ontario, Canada
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Reviewed: Jan. 31, 2008

I love soups...cream of mushroom being my favorite. I had to toss this one out. It just tasted like dirty water., Maybe beef broth would work better with this recipe? sorry.

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BREEZIE

	Cooking Level: Intermediate
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Reviewed: Jan. 25, 2008

This soup is fantastic! And because it has no cream, it's healthy and it freezes well. I add garlic, fresh parsley, and fresh rosemary, but skip the leeks. During the last 10 minutes of cooking time, I add a little flour to thicken it. When serving at a dinner party, I puree it and serve it with a sprinkle of crispy bacon on top.

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LAJANIRAE

	Cooking Level: Intermediate Home Town: Aurora, Illinois, USA Living In: Marina Del Rey, California, USA
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Reviewed: Jan. 6, 2008

This was so delicious. I only had ground thyme, so I added 1/2 tsp. That was perfect. I served this for a special occasion dinner, and everyone loved it.

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DI3MOOSE

	Cooking Level: Expert
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Reviewed: Jan. 1, 2008

Awesome!!!!

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KSAMOM

	Cooking Level: Expert Home Town: Newton, Massachusetts, USA Living In: Hanover, New Hampshire, USA
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Reviewed: Nov. 24, 2007

We used Mrs. Dash Italian Spices (it was in the house) but the soup was great The basic soup - great approach easy and hot and taste great - best soup

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TIVOLIMAN


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Reviewed: Oct. 16, 2007

Very good. I used a mix of white, crimini, and shitake mushrooms. I also added a tablespoon of sugar to the soup.

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ginakinata

	Cooking Level: Beginning
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Reviewed: Oct. 8, 2007

When followed to the 'T,' the recipe is great for what it offers. It has a great blend of everything - flavor, freshness and uninhibited ingredients. I deviated slightly because I don't like leeks and there was no celery, so I just subbed other vegies. I pureed half the pot for thickness because my fiance won't eat "thin" soup. I liked it with the wild rice and parsley. I might try it with barley next time. Great soup!

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Cat

	Cooking Level: Expert
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Reviewed: Aug. 26, 2007

we loved this recipe. we added fresh hot pepper to give it a kick and a little coriander. it was excellent.

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rebsufrin


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Reviewed: Jul. 27, 2007

So, so, so delicious!!! I used four cups of chicken stock and two cups of vegetable stock, and I don't care for thyme, so I used marjoram and basil. Spun the immersion blender through it (lightly) so it still retained some texture. I can't wait to try it with several different types of mushrooms!

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Karen

	Cooking Level: Expert
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Reviewed: May 27, 2007

Seriously..........try it. It's great! Follow the recipe and you won't be disappointed.

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yogamom

	Cooking Level: Intermediate
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Reviewed: Apr. 18, 2007

This is really delicious soup...very simple ingredients but a lot of good flavor. I grated some parmesan-reggiano cheese on top...so good!

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MELSY

	Home Town: Niles, Illinois, USA Living In: Wauconda, Illinois, USA
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Reviewed: Apr. 16, 2007

Yum! That was good!

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SISSI808

	Cooking Level: Intermediate Living In: Houston, Texas, USA
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Reviewed: Feb. 18, 2007

I served this soup for the first time with the Crispy Cheese Twists from this site at a dinner party, and everyone agreed that it was really yummy. Since then, I have been making big bowls of it every Sunday and taking it to work for lunch and eating it for a snack. Thanks for such a great, healthy recipe!

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Chicken

	Cooking Level: Intermediate Home Town: Dunedin, Otago, New Zealand Living In: Christchurch, Canterbury, New Zealand
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Reviewed: Feb. 18, 2007

This soup is great! I scaled it down to 4 servings and made it as is, though I didn't add the leeks. I did add a bit more mushrooms (for a more earthy taste) and used butter and herb wild rice. Fantastic!

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Viridian Seas

	Cooking Level: Intermediate Home Town: Bantry, County Cork, Ireland Living In: Cincinnati, Ohio, USA
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Reviewed: Feb. 1, 2007

This recipe didn't work. The vegetables were hard and needed

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