recipe reviews for:

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: Nov. 25, 2009

Excellent, I used olive oil instead of butter.

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Carla_P

Cooking Level: Expert

Living In: Woodbridge, Ontario, Canada

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Reviewed: Oct. 19, 2009

I wished I had some Worcestire on hand to deepen the flavor. This soup was ok but unremarkable. I added some acini de peppe pasta for texture and used crimini mushrooms. ADDED - it is better the next day.

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JCL

Cooking Level: Intermediate

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Reviewed: Oct. 11, 2009

This soup was delicious. I added green beans that needed to be used up, and they were a great addition. Thanks for the recipe!

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traveling1

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Reviewed: Sep. 28, 2009

So YUMMY!!! I loved this soup, amazing flavor with fresh ingredients.

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BIGB1975

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Reviewed: Mar. 8, 2009

This soup was awesome!! The only changes I made was I used beef broth instead of chicken. I mixed in wild rice when I served it. I would make this for company.

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xraygirl411

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Allison Park, Pennsylvania, USA

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Reviewed: Feb. 5, 2009

This really is a delicious soup - I enjoyed it with a chicken salad sandwich. I opted to add some finely chopped yellow squash instead of leeks and used a combination of garlic, curry, and white wine for the seasoning. Also added about a tsp of flour to the sauteed veggies just to thicken it up a bit as I did not want to puree and lose the texture.

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gapch1026

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Reviewed: Feb. 1, 2009

a great recipe, but i found that by adding a table spoon of flour to vegetables it thickens the soup nicely also i used a lamb stock and found that this gave it a stronger flavour

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tony howe

Cooking Level: Intermediate

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Reviewed: Jan. 20, 2009

Wow this is good! I am actually eating it while I am typing this review. I made the mistake of not using enough mushrooms and I added Barley. Next time I will use the whole 2lbs of mushrooms and WAY less Barley (I only used 3/4 cup which was too much). The broth of the soup is phenomenal especially with the leeks and Thyme. I used a mixture of of Enok, Skiitake, Crimini, and Yellow Oyster Mushrooms for extra flavor. This is a really great soup and I definitely recommend it!

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RobinB137

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Reviewed: Dec. 19, 2008

Wow! This soup was so good! I appreciated the fact that it wasn't made with cream, which made the soup less heavy. It had a very pleasant mushroom flavor. I did add a bay leaf and some dried parsley to give it more flavor, since I did not have leeks or green onions on hand. I also used olive oil instead of vegetable oil, and cut down the amount. Since most of my family doesn't care for mushrooms, they wouldn't eat it, but those of us who do like mushrooms really loved this soup! I will be making it again; thanks for a great recipe!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Dec. 14, 2008

This is a delicious soup. I made it as described with the addition of garlic. When finished I thought that it was really good but needed a little help. I added a bit of beef stock and some red wine. It really perked up! This is a very healthy and satisfying soup. Low in fat and calories. Thanks!

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bobby gregory

Cooking Level: Intermediate

Home Town: Morehead City, North Carolina, USA

Living In: Washington, Utah, USA

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Reviewed: Dec. 14, 2008

I didn't have leeks, used dried thyme instead of fresh, and used vegetable broth instead of chicken broth to keep it vegetarian. I also simmered 1/4 cup of brown rice in the soup as it cooked, rather than the wild rice addition (although that sounds good too!) to make it just a little thicker.

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HabsFan1993

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Reviewed: Sep. 14, 2008

Holy Mushrooms Batman! This recipe is fabulous! I had to change it up just a little since I'm on a fairly strict sodium restriction: I used ~half low-sodium vegetable stock and ~half low-sodium chicken stock, didn't add salt at the end (just made sure the salt shaker was out for my wife) and used 3 cloves of garlic in the beginning. So tasty. I'm going to try it with Shitake mushrooms in the mix next.

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Lee

Cooking Level: Beginning

Home Town: Milan, Michigan, USA

Living In: Riverside, California, USA

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Reviewed: Sep. 1, 2008

This is surprisingly excellent, since there are very few spices. I didn't have thyme and totally forgot a bay leaf until the last minute. I tossed some mustard powder, black pepper, a little bit of salt, and a bay leaf in at the very end. Most of the flavor is from the wonderful sauteed mushrooms. (I've never understood just boiling them!) I used 1 lb Baby Bellas, 2/3 lb white sliced, and 1/2 oz. dried shiitake, rehydrated. I wish I'd chopped them up a bit more, but my husband loved it as is. Also added 1 cup cooked barley. Tasty!

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Lindsay H

Cooking Level: Expert

Home Town: Wayne, Pennsylvania, USA

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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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