Mixed reviews here, it didn't taste as rich as I'm used to with cream of mushroom soup in finer restaurants, but it wasn't bad either. I did finely dice half of the mushrooms and the other half I just chopped and didn't puree because I like texture. I then sauteed the mushrooms and onions in a little butter before simmering in the broth which I think was a great extra step. The recipe said season to taste and since it seemed a little bland, I added freshly ground sea salt, extra thyme, garlic salt and onion powder. I didn't have any sherry (we don't like it) so I stirred in some white wine instead and that added a great depth ot this recipe. I think I'll try some type of mushrooms other than the everyday variety next time, maybe portabello/shitake mix, etc. I'm also planning to try another recipe on this site "Golden State Mushroom Soup" to see if it turns out more to my liking.
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Mixed reviews here, it didn't taste as rich as I'm used to with cream of mushroom soup in...