Reviewed: May 5, 2008

used marsala instead of sherry and veg broth... yum yum............and a lot more mushrooms.............

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JENAVEE


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Reviewed: Apr. 19, 2008

FANTASTIC!!!!!! This was so simple and yet turned out so very tasty. We ate the first pot of soup for dinner and I made a second pot immediately to share!

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This is a new family favorite. I hadn't used sherry in cooking until trying this recipe. Now I am looking for more recipes with sherry as I really liked the flavor in this soup. We are trying to add soups to our diet as part of meals and this is a great soup to go with many different meals.

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Jessi


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Reviewed: Mar. 7, 2008

This was delicious! I had to use kale instead of leeks because that's what I had and it was great. Then towards the end of the pot, I extended it by adding an undrained can of crispy white & yellow corn.

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CARON65


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Reviewed: Feb. 19, 2008

This recipe is delicious. I had to make slight modifications based on what I had on hand (canned mushrooms, 1 can 14 oz. vegetable broth, 1 can 14 oz. beef broth, 3 ounces of water and 2 cubes beef bouillon, and farfalle pasta in place of orzo, and "I Can't Believe It's Not Butter" (the kind with 5 calories per tablespoon, which makes it even less fatty). The flavor is rich and almost sophisticated. In my quest to eat healthier, this is going to be a new favorite, something I prepare again and again.

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CURTISLEE

	Cooking Level: Intermediate Home Town: Valley, Nebraska, USA Living In: Omaha, Nebraska, USA
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Reviewed: Jan. 12, 2008

This is a really great soup! I used white wine instead of dry sherry and vegetable bouillon cubes instead of condensed beef broth. My mom loved it and said it reminded her of onion soup.

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jL

	Cooking Level: Intermediate Home Town: Mississauga, Ontario, Canada Living In: Burlington, Vermont, USA
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Reviewed: Dec. 17, 2007

This aws about as bland as bland can get. Couldn't even taste the leeks. I ended up adding a can of petite diced tomatoes and some garlic to add a little flavor. Also, added some chopped spinach. In the end it turned out a flavorful recipe but at that point it wasn't the soup I set out to make. To be fair if you like a mild consume you may like this recipe. It just didn't work for us.

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MATTSBELLY

	Cooking Level: Intermediate
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Reviewed: Sep. 23, 2007

This soup was okay, had to add spices to give it so flavor. Is a good base soup, but needs some work!

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jerb4


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Reviewed: Jan. 15, 2007

Ruth - an amazing recipe. I only had an hour to prepare and was done in plenty of time! Amazing for a home-made soup! I did change a few things - used 8 oz. sliced and broken portobello mushrooms, 1/2 c. good shiraz instead of sherry, 3 cans of Chicken instead of Beef broth, 2 cloves garlic and added a handful of fresh baby spinach just before serving. Fantastic! And the leftovers were great too - was worried about the spinach, but it was still yummy! Thanks!

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BDA Mama


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Reviewed: Jan. 13, 2007

My son begs me to make this. I also use wine instead of the sherry. Sometimes I omit the orzo and throw on a slice of swiss cheese, broil and serve with homemade croutons. Mmmmm This is a great prelude to grilled steaks.

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betsyjane


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Reviewed: Jan. 10, 2007

Great light soup if you make a few changes...I cut back on the olive oil, left out the orzo and added some rosemary. Serve this with a London Broil steak and some mixed green and yellow beans and you have a gorgeous and healthy meal! Thanks for the recipe!

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CHEESECAKEMAKER

	Cooking Level: Intermediate Home Town: Clarkston, Michigan, USA Living In: Sterling Heights, Michigan, USA
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Reviewed: Dec. 16, 2006

This was really good, but I did make some changes. I was looking for something with a bit of an asian flavour, so I added about a tsp of sesame oil, some garlic powder and a tiny pinch of chinese 5 spice powder. It was really tasty. I also didn't have sherry but used dry white wine. I think next time I'll do the same and maybe add some little asian meatballs for an even heartier meal. Remember to wash the leeks really really well.

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KRISMCDOUGALL


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Reviewed: Dec. 6, 2006

This is excellent! A light flavored soup brimming with hearty flavors. I added a minced garlic clove plus a bunch of fresh thyme leaves and I used cremini mushrooms and a bit less fat than it calls for.

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MAVILU

	Cooking Level: Expert Living In: Upland, California, USA
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Reviewed: Jul. 18, 2006

I thought that this soup was pretty good, although quite a bit bland. I spiced this up by adding pinto beans and I also added buttermilk ranch seasoning (not the actual dressing) and my husband loved it. Goes great with Baby Bella Mushrooms.

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Dgoodcookr

	Cooking Level: Intermediate Home Town: Fond Du Lac, Wisconsin, USA Living In: Kyle, Texas, USA
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Reviewed: Jun. 12, 2006

I tried this with beef broth first and didn't like it much--it was too heavy and greasy. But I liked the ingredients so tried again with chicken broth and absolutely loved it. Just fantastic! I made some slight modifications to the recipe--I used a full 8 oz package of mushrooms and two stalks of leeks (this is probably about what the recipe calls for). Used a 50oz can of chicken broth and added about 2.5 cups of water. Will make it exactly the same way next time.

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KANDIYOHIV


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Reviewed: May 20, 2006

I didn't have beef broth in the house, so I used chicken broth as a substitute. Turned out well.

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Emsdettener Koch

	Cooking Level: Intermediate Home Town: Detroit, Michigan, USA Living In: Emsdetten, Nordrhein-Westfalen, Germany
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Reviewed: May 15, 2006

This soup is deffinately deserving of the 5 stars = "the Best!". I found that if you add a little oregano or sweet basil, it gives it a slightly different taste. I could keep serving this soup at dinner, and my family would never get tired of it.

Mushroom and Leek Soup

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