This is delicious. I used chicken broth instead of water and my daughter spiced it up with a little hot sauce in her bowl. I will make this again and again.

Yum! I used 2 cups of chicken stock and 1 cup of water and I also used 1/2 and 1/2. This was very good.....

This is a very good soup. I followed the recipe to a tee except for cutting the mushrooms back to 1/2 pound and using vegetable stock instead of water. I also added 2 tea. of dried chives, 1 tea. of minced garlic and 1/4 cup instant potato flakes at the end to thicken it a little more. This makes a wonderful, rich, thick soup that is even tastier the next day. A 5 star recipe that is highly recommended!

We thought this recipe was very good. I followed the recipe exactly except I substituted corn for the celery and carrots. I also doubled the potatoes and in the end felt like I could have used even more. My 8 year old said it was the best soup she ever had! Thanks for sharing!

Absolutely superb--made me daydream of having my own restaurant =) Atypical for me, I "obeyed" the recipe exactly, EXCEPT for using shallot in place of onion (thought it would give the rich onion/garlic taste, which it in fact it did). I doubted many of the ingredients (too much pepper? celery and carrots with mushrooms? should I replace stock for water? will my fresh parmesan overpower the flavors?) but made it exactly and was very pleased. I will probably add an extra Tbsp. of flour next time. OH- this would be an outstanding SLOW COOKER recipe--I made something extemely similar once before; probably do the sauteeing and roux, then toss it all in except the cheese and milk.

Just so-so. Definately needs more flavor!

I love this stuff so much! I make it all of the time and I don't change a thing.

I love this recipe. Perfect warmup for winter, although I enjoy it any time! I didn't change a thing and I thought it was great.

This recipe is fantastic! It's really good for those who hang out with vegetarians (but not vegans).

Very nice! I left out the cream and just let it thicken, and it was still delicious!

We made several “preference” changes to this recipe after reading over the reviews. We used 2T butter & 2T EVOO, 1 medium onion, 1 garlic clove, minced, 2 celery stocks, diced, 3 cups potatoes, pealed & diced, a small handful of baby carrots, diced, 3 ½c stock (instead of water) & 1c fat free milk (instead of cream). We omitted the salt but followed the remaining recipe as written. We used an emulsion blender before adding the milk and parmesan cheese. This was quite filling & very, very delicious! Important note: The “broth” mixture WILL NOT cover the vegetables as it simmers. Don’t add more liquid or be tempted to open the pot to stir.

Absolutely wonderful! Great comfort food on a chilly day.

This was delicious!! Instead of cream, i added a can of mushroom soup instead, and i left out the parmesan. I love how creamy it came out with the mushroom soup. I can't wait to make this again!!

I used chicken broth in place of the water and I thought there was too many mushrooms and not enough potatoes, next time I will adjust that (that's MY preference). Guess that would make it "Potato and Mushroom Chowder" then eh? LOL Works for me! I also used skim milk instead of the cream. Good recipe.

I made this on a very cold night, and it was delicious! I served it with garlic bread, and it was just perfect. My store had a sale on portabello mushrooms, so I used those. It was great. Thanks so much for sharing.

This turned out absolutely fantastic. It was really good. It was great a day old as well. The second day we poured it over jasmine rice and it was delicious this way as well! Thank you so much!

This soup is perfect. I didn't change a thing. It goes to the top of my list of favorite recipes.