The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Expert

Living In: Roanoke, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Intermediate

Home Town: Woodside, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
Reviewed: Jun. 22, 2010
Added some thyme... We really enjoyed this soup!
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Carrollton, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.5 star rating.
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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Photo by Sheri S.

Cooking Level: Intermediate

Home Town: Novato, California, USA
Living In: Beaverton, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.
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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Cooking Level: Intermediate

Home Town: Durbanville, Western Cape, South Africa

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