recipe reviews for:

Mushroom Soup Without Cream

“A delicious broth-based soup that can be modified to your taste! It's close to a Mushroom Soup that I had at a great deli in Florida--I've been trying to duplicate it ever since! I finally found a basic recipe that I was able to modify and this is the result. Great with salad or a sandwich. I hope that you enjoy it! Recommended mushrooms: Shitake, Baby Portobellos and White/Button Mushrooms.”

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MOST HELPFUL

Reviewed: Feb. 1, 2008

"Oh my" this soup was very good. I used white, cremini and portobellos. Loved the texture of the mushrooms and it has a very earthy taste. Will definitely make it again.

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Reviewer:

Cookinitup

Cooking Level: Intermediate

Home Town: Scarborough, Ontario, Canada

Living In: Mississauga, Ontario, Canada

Reviewed: Jan. 31, 2008

I love soups...cream of mushroom being my favorite. I had to toss this one out. It just tasted like dirty water., Maybe beef broth would work better with this recipe? sorry.

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2 users found this review helpful

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BREEZIE

Cooking Level: Intermediate

Reviewed: Jan. 25, 2008

This soup is fantastic! And because it has no cream, it's healthy and it freezes well. I add garlic, fresh parsley, and fresh rosemary, but skip the leeks. During the last 10 minutes of cooking time, I add a little flour to thicken it. When serving at a dinner party, I puree it and serve it with a sprinkle of crispy bacon on top.

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LAJANIRAE

Cooking Level: Intermediate

Home Town: Aurora, Illinois, USA

Living In: Marina Del Rey, California, USA

Reviewed: Jan. 6, 2008

This was so delicious. I only had ground thyme, so I added 1/2 tsp. That was perfect. I served this for a special occasion dinner, and everyone loved it.

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1 user found this review helpful

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DI3MOOSE

Cooking Level: Expert

Reviewed: Jan. 1, 2008

Awesome!!!!

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KSAMOM

Cooking Level: Expert

Home Town: Newton, Massachusetts, USA

Living In: Hanover, New Hampshire, USA

Reviewed: Nov. 24, 2007

We used Mrs. Dash Italian Spices (it was in the house) but the soup was great The basic soup - great approach easy and hot and taste great - best soup

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2 users found this review helpful

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TIVOLIMAN

Reviewed: Oct. 16, 2007

Very good. I used a mix of white, crimini, and shitake mushrooms. I also added a tablespoon of sugar to the soup.

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Reviewer:

ginakinata

Cooking Level: Intermediate

Home Town: Sacramento, California, USA

Reviewed: Oct. 5, 2007

When followed to the 'T,' the recipe is great for what it offers. It has a great blend of everything - flavor, freshness and uninhibited ingredients. I deviated slightly because I don't like leeks and there was no celery, so I just subbed other vegies. I pureed half the pot for thickness because my fiance won't eat "thin" soup. I liked it with the wild rice and parsley. I might try it with barley next time. Great soup!

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9 users found this review helpful

Reviewer:

Cat

Cooking Level: Expert

Reviewed: Aug. 26, 2007

we loved this recipe. we added fresh hot pepper to give it a kick and a little coriander. it was excellent.

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Reviewer:

rebsufrin

Reviewed: Jul. 27, 2007

So, so, so delicious!!! I used four cups of chicken stock and two cups of vegetable stock, and I don't care for thyme, so I used marjoram and basil. Spun the immersion blender through it (lightly) so it still retained some texture. I can't wait to try it with several different types of mushrooms!

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3 users found this review helpful