This is a wonderful starter, clear mushroom soup for you to fiddle around with. I actually made mine "creamy" by substituting the chicken broth with 1/3 homemade beef broth and 2/3 potato water (the water you boil your potatoes in) and puree everything before returning the pureed soup to the stove for a slow simmer. Consistency of the soup is just what I'm looking in a creamy soup -- without the need for dairy or cornstarch. Also, I halved the amount of mushroom in the recipe since I didn't have that much on hand, and the mushroom flavor is still very pronounced. Can't wait to use this in the Awesome Slow Cooker Pot Roast recipe on this site!
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This is a wonderful starter, clear mushroom soup for you to fiddle around with. I actually...