Reviewed: May 14, 2012

so easy and delicious. the wine really makes a difference.

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Reviewer:

winniekwan83

Reviewed: Mar. 26, 2012

Seriously, this is an excellent (and fast!) soup! I don't give out 5 stars just any 'ol day :). The only change I made was to add a couple squirts of Worcestershire sauce as I had no red wine opened (I don't drink wine, so for me to waste a bottle but for a measly 1/4 cup would be silly). I did use 2 fresh, roma tomatoes (deseeded) instead of the tomato paste. Add the tomatoes to the sauted onions, garlic and mushrooms let the tomatoes cook down before you add the broth. I did not add any water as the soup would have been too thin. Use lots of fresh ground pepper, and I added a teensy pinch of salt as without the canned tomato paste, there really isn't any salt and it would be bland otherwise. Wonderful, filling lunch (and relatively low-fat) and will be making this again! Thanks for the recipe!

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Reviewer:

Gitano

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Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

Reviewed: Nov. 20, 2011

An OK soup. Not bad, but not overwhelmingly good. I followed the recipe except I didn't have red wine so used sherry and white wine instead, so perhaps that was what was missing, but it just did not stand out to me. My search continues for the perfect non creamy mushroom soup!

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Reviewer:

Clare

Cooking Level: Intermediate

Reviewed: Aug. 16, 2011

This soup was great, and easy to make too. The red wine really gives it a full flavor. The mushrooms soaked up the savory flavors of the broth and I found them to be the best part of this soup.

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Reviewer:

JackieB

Reviewed: Mar. 12, 2011

I used less fat (1 teaspoon of EVOO and light butter), two types of mushrooms, all low sodium beef broth and a Shiraz wine (what we had open). And fresh basil at the end because we don't often have fresh parsley. Two of us ate the entire pan for lunch! Will definitely make again.

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Reviewer:

SSwisher

Cooking Level: Expert

Home Town: Fulton, Illinois, USA

Living In: Bremerton, Washington, USA

Reviewed: Mar. 9, 2011

If you are looking for heaven in a bowl... THIS IS IT!!! 100% Vegetarian! Healthy! and DELICIOUS!!! OMG!!! Tomato-Mushroom Soup with Homemade Garlic Bread!!! I doubled the tomato paste, added an extra teaspoon of butter toward the end, used a mix of white mushrooms & cremini mushrooms and added a can of no-salt added diced tomatoes. I let this simmer for about 20 minutes. I was experiencing bliss with every bite when it was done!

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Reviewer:

MesaMa

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Mar. 6, 2011

Amazing flavour.! I used three types of mushrooms: cremini, white & portobello. And added 1.5 diced vine tomatoes. 2 cups of beef broth and 2 types of onion: white & yellow. Both dried & fresh basil, with fresh parmesan/romano blended cheese block.. a bit softer, creating a thicker grated topping. Simmered on low for two hours.. A big hit with dinner guests.! Served with a thin crust pizza (chicken, red pepper - baked crispy), caesar salad and an Italian red wine.

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Reviewer:

Christina

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 9, 2011

When I think of mushroom soup, it is cream based so I was interested in trying this recipe. The soup was awesome!! Easy and quick to fix and the broth alone was amazing. A definite keeper.

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Reviewer:

debby

Cooking Level: Intermediate

Living In: Leonardtown, Maryland, USA

Reviewed: Nov. 12, 2010

This was sooo good. I had all the ingredients minus the mushrooms. Used some leftover wine and added a can of garden vegetables from the pantry. I also added a pinch of rosemary. Incredible flavor. I will definitely make this again.

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