Reviewed: Dec. 20, 2009

Awesome recipe! Followed the recipe as it was except added a little more flour. The end result was amazing! I'm not a person who usually cooks and even for me this was a delicious yet easy recipe. I will so do this recipe again and again.

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Monica S. M.

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Reviewed: Dec. 16, 2009

This was average at best. I substituted half and half for the cream and maybe that was my mistake. Soup was a little to watery for my taste.

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staceyh

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Reviewed: Dec. 11, 2009

Excellent! My husband and I both enjoyed the flavor, taste and ease of preparation. Will definitely do this again! Didn't have light cream...so used 2% milk. Still delicious!

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Marlene

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Reviewed: Dec. 7, 2009

So yummy!! I made a few changes to get the consistency and taste i wanted. Used 1 cup of heavy cream, sauteed garlic with the onions and butter and added more potatoes. I also pureed about 2 cups of the chowder and added it back before adding the cream. Turned out amazing!

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Boner

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Reviewed: Dec. 6, 2009

Amazing...I took other's advise and used the potatoe water. I cut the liquid to 2 cups(1Cup Potatoe Water & 1 Cup Water with 1 1/2 Tsp Veggie Better than Bouillon added) I whipped the potatoe with Dill and Cream. I added 1/2 Bulb chopped garlic along with 5 sprigs of fresh Rosemary. Chopped this with Onion and Celery. I took the other 1/2 Bulb of Garlic and Roasted it. Did not need Salt.Used Portobello Mushrooms. Added some left over Mushroom Gravy I had. Did not add flour..the mashed potatoe thickened it nicely. Added more Dill to soup to season. Added 1/2 & 1/2 as that is all I had along with 2 tbsp sour cream (optional) Lots of flavour & textures. Great winter warmer...

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Leeann

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Reviewed: Nov. 13, 2009

This soup is really really good! I made the recipe exactly as it is but I think next time I will add a little garlic and parsley and use veg stock instead of water. I will also double the potatoes and carrots to make it heartier. Like most soups I make, I pureed about 1/3 of this and added it back into the pot before adding the cream and cheese. It really brought out the flavor and gave it a nice consistancy. Can't wait to make this again. Thanks for a great recipe!

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laramierh

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Reviewed: Nov. 13, 2009

Delicious! I used a precious poster's idea to puree 2 cups or so of the soup and add it back in, (as we like a thicker soup) and it really did increase the mushroom flavor throughout the soup! Will make again!

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torandkim

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Reviewed: Nov. 8, 2009

My husband and I really liked this recipe. I did have to use half and half cream instead of light and I omitted the salt (I rarely use salt when cooking/baking). My husband added some Oregano and salt, next time he's going to try Rosemary (and he'll keep trying other spices until he gets it the way he likes). I think next time I'll cut back on the amount of water as well. It did thicken up after it sat for awhile though. Overall this was super yummy, and I also think some shredded smoked Gouda next time too.

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Vannessa

Cooking Level: Intermediate

Living In: Indianapolis, Indiana, USA

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Reviewed: Nov. 4, 2009

Mmmm Mmmm Mmmm, so good. No changes needed.

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k861084

Cooking Level: Expert

Home Town: Vincennes, Indiana, USA

Living In: Austin, Texas, USA

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Reviewed: Nov. 1, 2009

This is a delicious soup! I did make some changes, only because of the past reviews and what I had on hand. I added about 2 heaping Tablespoons of garlic to the onion and sauteed them along with the celery and carrot. I added about 3 times as much flour to the roux as I wanted a thicker, chowder like consistency. I used both white button mushrooms and baby bellas and doubled the potato. In lieu of the heavy cream I used half-n-half and used veggie stock instead of the water. I brought this to work for a Soup-Off and it was a HIT! Mine was gone within minutes of arriving and the vegetarians were thrilled to have a tasty option. This was a very tasty soup, and I am going to use the base of it for a variety of creamy soups - so TASTY!

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TwstdSistr72

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Reviewed: Oct. 31, 2009

This is amazing , for serving chop fresh parsley and make a circle around the bowl , I did everything exactly like receipt and it came out wonderful

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Jasmin

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Reviewed: Oct. 26, 2009

This is a good chowder. I didn't love it, I could take or leave mushrooms though. But the mushroom lovers did love it! I made it to go with the italian bread bowl recipe from this site. And although I wouldn't recommend it with the bread bowls, it is really good all by itself.

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Holly

Cooking Level: Intermediate

Home Town: Midwest City, Oklahoma, USA

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Reviewed: Oct. 23, 2009

Good winter soup. I substituted leeks for onions. Adding cream is nice but not necessary.

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MJPEAR

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Reviewed: Oct. 21, 2009

This is a great recipe. I did some modifications to this. Added a couple of peeled shrimp and a beaten egg to get some flavour. It came out great. Everyone loved it.

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TP

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Reviewed: Oct. 20, 2009

I love this soup! I doubled the recipe then pureed it and it was fabulous!

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ScandiaCafe

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Reviewed: Oct. 20, 2009

This is my new favourite soup recipe. I doubled the potatoes to make it thicker and added garlic and parsley. I diced vegetables and mushrooms quite small and sauteed the mushrooms with the onions. I ran the hand blender through it to make it smoother just before adding the cream and cheese. I suggest serving with fresh from the oven biscuits. Yum!!

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Mrsjimmer

Cooking Level: Intermediate

Home Town: Owen Sound, Ontario, Canada

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Reviewed: Oct. 20, 2009

My husband made this for the family after my father and I had spent a cold day outside working. This was absolutely amazing!

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ENVDMW

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Reviewed: Oct. 18, 2009

Great recipe for a day indoors. Followed everything exactly, except I doubled it!! Glad I did. Can't wait to try it tomorrow!!

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ANTIGUA526

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Reviewed: Sep. 20, 2009

Excellent comfort soup for a chilly, rainy, Sunday. I did saute all of the veggies except the potatoes (about a double amt of all) before adding the flour and used 1 can of beef broth, just adding water to cover.

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