Have made this twice, the second time with cremini mushrooms (baby portobello mushrooms), reduced fat margarine and sour cream, fat free chicken broth (Kitchen Basics, the best), and skim milk. The lighter ingredients did not affect the richness of this soup. This recipe is as good as any mushroom soup I've ever had, including some served at fine restaurants. The dill and the lemon definitely dominate, and next time, I'm going to start by reducing both by half, then taste, and add back if necessary. REALLY good soup!
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Have made this twice, the second time with cremini mushrooms (baby portobello mushrooms),...