It seemed bland to me. I measured everything exactly, including weighing the mushrooms (baby bellas). When I put in the milk/flour mixture, it became so thick that it was no longer like soup, even though I used the right amount of flour. I had to add more chicken stock just so it would not be a glob of goo. If I make it again, I will omit or decrease the flour, as the soup is plenty thick without it. I also had to bump up the soy a little (before adding the additional stock, but I left out the tsp of salt). It seemed rather flavorless before I put in the extra soy, lacking the umami we all crave. If I make it again, I may try putting just a tad of beef stock in it or some fish sauce to amp up the umami. 1/4 C parsley is enough & it should be chopped very finely; probably a food processor would be best for that. This soup is okay, but I just don't think it has that great a melding of flavors. Now that I read one review that it's originally a Moosewood Cookbook recipe, that may explain the initial blandness. So many of their recipes must be altered to provide any flavor. Maybe it will be better after it sits for a day & I'll change my tune or maybe it's my taste buds (everyone is different). In fact, as I finish the bowl while writing this, I have to admit it is growing on me, which could mean that it needs to be served less than piping hot. For now, only 3 stars.
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It seemed bland to me. I measured everything exactly, including weighing the mushrooms (baby...