Reviewed: Oct. 17, 2011

My hubby doesn't rave about much, he'll say it's good or not bad... but this one he returns to in the fall and winter... he loves this recipe!!! We don't change a thing!

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Reviewer:

Diane

Reviewed: Mar. 12, 2011

Made this a while ago, and I'm making it again tonight, as it was an instant hit with my husband (if you like mushrooms, of course...).

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Reviewer:

SEZ

Reviewed: Jan. 24, 2011

it's a good basic recipe, I made it like the recipe said and found it ok. I made it againbut this time i used beef broth instead of chicken broth, added 1/2 tsp. of ground cummin, 1/2 tsp. dried thyme, 1 bay leaf, and 2 Tbl. of worchester sauce. i think these changes really improved this soup

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Reviewer:

Bennie

Reviewed: Jan. 9, 2011

Fabulous!!! I made a few teaks simply because I like to do that and I didn't have chicken broth, so I used half and half instead of the other liquids, added 3 tbsp of powdered chicken bouillon, and white wine. This was by FAR the very best mushroom soup I have tasted in my life and my husband would agree. I will use this recipe again and recommend to others! I am sure it would be equally as good without any changes.

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Reviewer:

Anita Easterling

Cooking Level: Expert

Living In: Roanoke, Virginia, USA

Reviewed: Dec. 8, 2010

This is a really good soup. I doubled the recipe so we had enough for 2 days. I sauteed the onions and mushrooms and also I added 4 garlic cloves to them. Then I added the chicken broth and followed the recipe from there. We ate it with some french bread toasted in the oven and it was delicious.

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Reviewer:

karen

Cooking Level: Intermediate

Home Town: Woodside, New York, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Oct. 17, 2010

I took the advice to saute the vegetables with garlic and made the double batch. This is a wonderful tasting soup! I would use it for my 'cooking with' soup too (simmering my meats in this soup) so I'll keep extra on hand! I do think the chicken broth made it a little chickeny - I'll use beef stock next time.

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Reviewer:

Tena

Reviewed: Jun. 22, 2010

Added some thyme... We really enjoyed this soup!

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Reviewer:

CBECKER

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Carrollton, Texas, USA

Reviewed: Jun. 11, 2010

I made this after work the other day. It was quick and easy. My whole family raved about it. It was definately a hit. Excellent recipe!

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Reviewer:

lorac123

Reviewed: May 19, 2010

This was really good soup and so easy to prepare. I followed the recommendations of "dreginek" though added about a half cup of extra mushrooms and included two tablespoons of minced garlic. I served it with crusty bread. Very good!

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Reviewer:

Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA

Living In: Beaverton, Oregon, USA

Reviewed: May 6, 2010

Tasted really good up until the point I added tinned cream because I had no fresh... wont be making that mistake again; what a perfect waste of fresh mushrooms! Keep it real and its lovely!

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