Reviewed: Apr. 10, 2008

this one is heaven in a bowl. it is now on the menu forever, a guest of mine asked that I never run out of this. I cook the vegetables in the broth and strain them out at the thickening stage. less chancce of splashing or lumpiness. chef Cherie

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chefcherie

Cooking Level: Professional

Home Town: Boise, Idaho, USA

Living In: Spokane, Washington, USA

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Reviewed: Mar. 29, 2008

Followed the recipe to a tee and got a bland train wreck of odious consistency. Maybe we messed this up somewhere along the line that I'm not seeing, but it was awful.

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llandar

Cooking Level: Beginning

Home Town: Columbia, Illinois, USA

Living In: Los Angeles, California, USA

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Reviewed: Jan. 9, 2008

Simple and delicious. I used 1 carrot, 2 stalks of celery, and half an onion in this recipe. Also used a 1:1 ratio for the chicken broth and skim milk (substituted for the heavy cream). I poured this in the blender and lightly pureed it. Voila! Topped with green onions. Delicious.

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XXXNAUGHTY

Cooking Level: Intermediate

Living In: Burnaby, British Columbia, Canada

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Reviewed: Dec. 29, 2007

10 Stars!!! Loved this soup! I made this more of a mushroom brie soup by using just over a pound of sliced mushrooms and I sauteed them in marsala (substitute for sherry) and butter along with diced carrots with the lid on to keep all the juice. Added the whole mix to the broth after I strained it - OMG, the BEST mushroom soup I've ever made!

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ZELDA3333

Cooking Level: Intermediate

Home Town: Kelleys Island, Ohio, USA

Living In: Kapaa, Hawaii, USA

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Reviewed: Feb. 21, 2007

OK, I made a few changes to this recipe to meet my family's preferences. I appreciate the recipe and that's why I'm giving it five stars. I had a large wheel of Brie to use and this took care of half of it and my kids ate the soup, asking for more!!! I changed the veggies to 1/2 leek, sliced thinly, and about 1/2 cup chopped carrots, and added them at the beginning with the butter. I therefore didn't really do the roux, but did let the flour brown slightly. I probably had at least 16 oz of Brie, maybe a few ounces more, and trimmed off all of the end and most of the rind on the top and bottom-I left some as I like the flavor. This was a yummy soup our family enjoyed as a main course with rolls-thanks for submitting it!

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TOYMOMMY

Cooking Level: Intermediate

Home Town: Grosse Pointe, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Feb. 3, 2005

This is a soup that suffers with an identity crisis. It didn't bowl me over but it also was far from spectacular. It wants to be a vegetable soup but appears to taste like a cream of chicken. Very disappointed with this one.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Oct. 24, 2003

A definite 5 star!!! This is such a delicious and impressive soup. I served it for friends in individual bread bowls and everyone LOVED it! Seconds were had by all and they could have ate more if I had made more! Next time I make this, which will be soon, I will cut back on the brie, add more mushrooms and use the lowest sodium broth I can find. It was a bit too salty for my taste. However, don't let that put you off. It is a scrumptious must try!!!!!

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SMATZKE

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Reviewed: Sep. 29, 2001

This soup sounded so divine, I had to give it a try. At the dinner, everyone enjoyed it so much, they all asked for seconds and didn't save room for the main course. Definitely deserves 5 stars!

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