Reviewed: Dec. 14, 2009

OMG! This is a favorite new recipe! Had last minute guests & had to raid the fridge and pantry. Used sweet onion, chopped celery, a container of sliced brown mushrooms. Before I chopped the above ingredients and then sauteed, I chopped 6 small red and purple potatoes,added evoo, tarragon, a sea salt herb blend and then oven roasted for about a half hour. Then I blended all the veggies and potato together, added the soup (3 cans & 3 cups milk)sour cream and peas. EVERYONE went WILD over this !! Didn't share my secret since the unexpected guests are food snobs. Served w/ a spinach salad. Have also made it since, omitted the potato and served over brown rice or herb and wild rice---in this instance, used a little less milk, instead of soup it's a savory sauce. Thanks Lois for a fabulous recipe, I would NEVER had tried this w/ canned soup before!

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Reviewer:

Dragonflyqueen

Reviewed: Mar. 29, 2009

Loved this soup. I didn't change anything. Everyone I have served it to has told me they enjoyed it very much. Goes great a long with salad.

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Reviewer:

shellb518

Reviewed: Dec. 10, 2008

good, milk can be substituted with water

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Reviewer:

Valerie

Reviewed: Aug. 14, 2007

I sauteed up some fresh mushrooms and added those, also some pepper.

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Reviewer:

nurseminako

Cooking Level: Beginning

Home Town: Woodbine, Maryland, USA

Living In: Manning, South Carolina, USA

Reviewed: Feb. 15, 2007

Still tasted like condensed soup to me... but the onions and peas did give it a lift. I used "Roasted Garlic" flavor condensed mushroom soup, as it was what I had on hand. Found it too plain via the recipe, so added a pinch of cayenne pepper and a few twists of fresh black pepper as well. A friend liked it, but she's dieting and cheated by trying... If you like/are used to canned condensed soup, you will like this.

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Reviewer:

MRSEHART

Reviewed: Dec. 7, 2006

amazing! a simple, quick recipe that is absolutely fabulous! the sour cream gives a great flavor! i also added celery and mushrooms to add to the flavour.

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