Too salty - and I really like salt. I would cut it to 1 teaspoon next time or just let people salt their own. I did make it exactly as written, or rather in the spirit, because I made two small adjustments: I chopped the mushrooms into chunks instead of slicing them, and I had 1/4 cup of heavy cream so I used that and rounded out the "1 cup half and half" with 3/4 cup nonfat milk. I don't think either adjustment changed the intended taste of the recipe at all, so I feel confident that I'm rating it as written. Changes I may make in the future: A bit less butter. Combined with the half and half, it feels almost too rich. And I'd probably just go with milk. Of course, I'll be cutting the salt to 1/2 to 1 t. as mentioned. But! It's a very nice potato soup; the mushrooms and dill add a great depth.
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