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.

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Liz S.

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Reviewed: May 1, 2006

This was a great soup for a chilled spring evening. It was even good the next day. Next time I'll add some fresh spinach for more color and texture.

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SWEET5985

Cooking Level: Intermediate

Home Town: Fort Kent, Maine, USA

Living In: Sanford, Maine, USA

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Reviewed: Jan. 10, 2006

WOW! This was a really great soup. Very tasty and looks very nice! I used a nice Shiraz instead of sherry and used 4 cubes of McCormick beef boullion to 5-6 cups of water instead of canned broth. I also used about 1/2 cup very tiny hoop-shaped pasta instead of orzo. I will make this again and again, so easy and full of flavor--amazing! Thanks a lot!

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LOLOBABY

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Reviewed: Dec. 10, 2005

I was so worried this would be fairly flavorless, because I used veggie stock, so I added a couple cloves of garlic and a wee bit more sherry. It was really nice and I would make this again in a heartbeat. Nice to find a soup without cream and it's still hearty and yummy.

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liz_inpdx

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Reviewed: Nov. 15, 2005

Great soup! Nice and simple. A good way to use up extra mushrooms.

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STEPHER11

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Reviewed: May 23, 2005

Very tasty and easy to make.

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NEXXJENN

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: Feb. 22, 2005

Absolutely wonderful!! Did not have sherry so we used Marsala wine instead. WOW!

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OCEANBELU

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Reviewed: Jan. 18, 2005

This soup was wonderful! Loved the flavor and the look of this simple but fancy soup.

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SAVVYSCRAPPER

Cooking Level: Expert

Living In: Providence Village, Texas, USA

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Reviewed: Jan. 8, 2005

"Tops" we enjoyed it very much..did make a couple of changes..we prefer dry red wine to sherry and I added garlic powder to the mushrooms and leek while they were cooking. Hubby and I will make this again often. With the left over soup I added some well browned and seasoned chopped sirloin -- was excellent.

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SAS4446

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Reviewed: Nov. 8, 2004

This was OK. The flavor was fine, it went together easy, and it looked pretty in a soup turine, but I thought it was lacking something. If I was having a dinner party, and serving in courses (which I do a few times a year) this would make a nice first course, since it's light and tasty. But it wasn't a good choice for a main meal.

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Mrs_Mike

Cooking Level: Expert

Home Town: Anaheim, California, USA

Living In: Victorville, California, USA

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Reviewed: Jul. 22, 2004

Fabulous recipe. I was pleasantly surprised with the sophisticated taste, and nice blend of two of my favourite foods. I will make this again and again. So easy!

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COJAGER

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Reviewed: Mar. 4, 2004

Very good, quick soup. It turned out very salty for me, but that's probably because I ended up using boillon cubes instead of condensed broth (next time I'm going to try it with chicken broth). I also used rice instead of pasta and it turned out great. I did the recommended amount of white button mushrooms, but topped it off with some reconstituted dried porcini mushrooms (~2oz) I had laying around. They gave it a nice extra little flavor.

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COASTERBRAKE

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Reviewed: Feb. 28, 2004

Very good and very easy!! Made several changes-- used chix broth, added spinach (only had froz chopped, fresh would have looked more upscale), doubled mushrooms as previously suggested-- didn't need exact measurements-- "full bodied" soup-- reminded me of a french onion--was excellent served with fresh grated parmesan cheese-- would be good with a little leftover chix (shredded) and crusty bread for a complete meal.

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holldoll7

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Reviewed: Jan. 9, 2004

This is now my husband's favorite soup. We prefer the milder taste of chicken broth. This soup is done in no time because I buy the leeks, wash them, chop them and freeze them. That way, they're always ready to go when we want to make the soup. Thanks for a great recipe.

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Lousi

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Reviewed: Aug. 23, 2003

Boring! I even tried adding fresh wilted spinach and crisp bacon but it just has no taste.

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LOOSENUP

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Reviewed: May 5, 2003

What I had on hand were onions instead of the leeks, sweet sherry instead of the dry and beef base instead of condensed stock. Still this consomme turned out great - worthy of serving at a dinner party - and easy too.

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BRITGAL

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Reviewed: May 3, 2003

Really delicious! I added a bit of dried thyme to the recipe. Also, I used uncondensed beef broth and only added about 1/2 c. water.

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Mary K.

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2003

Very good! Also, quick and easy to prepare! My boyfriend is a BIG soup fan, and he loved this one. Per other reviewers' suggestion, I added a fistful of fresh spinach just before serving. Any type of small pasta works fine, if you don't have orzo.

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