Reviewed: May 9, 2012

I made it exactly as the recipe stated and then tasted it, it was good but I decided to add a touch of freshly grated ginger and some Korean Hot pepper paste for spice. Delicious! I will make this again.

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Reviewer:

Sarah

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Reviewed: Jan. 25, 2012

Recipe ok. Easy to make, hearty ingredients, bitter taste. Children will not eat. I can only eat once.

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Reviewer:

momofjil

Reviewed: Mar. 6, 2011

not so much

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Reviewer:

profit414

Cooking Level: Intermediate

Home Town: Redford, Michigan, USA

Reviewed: Jan. 16, 2011

This soup was absolutely phenomenal. I douldn't stop eating it.

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Reviewer:

Tessa

Reviewed: Jan. 11, 2010

Very good - something different. Lots of people really liked this and it is quite healthy. Hint to get a reasonable (and managable) batch size - scale recipe to 13 servings.

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Reviewer:

Marcie Killian

Cooking Level: Expert

Living In: Ferndale, Michigan, USA

Reviewed: Jan. 5, 2010

Pretty good soup. My girlfriend is a vegetarian, I am not, however we both really liked this.

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Kitchen Ninja

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Dec. 15, 2009

It's always a risk to try a new recipe when you're feeding guests, but this soup went over marvelously at a recent dinner party. I soaked the dried protabellas in approx. 8oz of hot water. For the fresh part, I used a blend of shitake, white, oyster, and baby bellas. The smalll amount of leftovers were delicious the next day.

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Reviewer:

DESMOLA

Reviewed: Nov. 22, 2009

Good soup and healthy too! I did make some changes. I didn't have a food processor so I just cut the artichokes finely. I used the artichokes water. I skipped the shallots and capers. I didn't measure the spices and I used the whole package of the dried mushrooms (shiitake instead of portabella). I recommend breaking the dried mushrooms into 1/2 or even 1/4 pieces. Next time, I add fresh spinach. The rice vinegar gives the soup a unique taste. I scaled it down to 12, next time I'm make a bit more.

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Reviewer:

Erica

Reviewed: Nov. 20, 2009

this soup was amazing, i altered the quantities drastically to reduce the servings, used fresh portobellos and added more fresh garlic of course and it was perfect :) i'm not sure if it was the vinegar or the portobellos... but had the hint of an asian taste or zing to it and we loved it. definitely worth the effort!

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Reviewer:

Stephn

Reviewed: Oct. 4, 2009

This is an awesome soup! I received many compliments from my coworkers when I brought it into work for my own lunch. If you make the recipe for 12 servings, you use a whole 14oz can of artichokes. Waste not, want not. I will definitely add this too my constant rotation. I used white button, shitake, chantelle and fresh portabellos. When it called for the soaking water, I used 2 cups of fresh water and it seemed that if I would have used more, it would have been too watery. I hope this helps! Grab a big crusty baguette to go with this awesome soup. : )

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