Good base recipe, but needs some tweaking. As many said, saute onion, then garlic (the base for everything savory!), then mushrooms in butter or olive oil. I use at least 4-5 lbs of mushrooms at a time (it's no more work than a puny 5 cup recipe, plus you'll want leftovers), and put about half through the food processor on the shred disc, and very roughly chop the rest. Mixed mushrooms is delicious, but at the minimum, use something more flavorful than plain white. Shiitake, cremini, bellas, woodears, whatever you can find (except enoki; their delicateness is lost in this soup). I then add a carton of broth, puree a few swishes with the stick blender, add the roux and (for my volume of soup), 1-2 c heavy cream. This soup is wonderful with plenty of s&p.
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Good base recipe, but needs some tweaking. As many said, saute onion, then garlic (the base...