Reviewed: Mar. 13, 2012

I substituded milk for creme and the quinoa gives it a nice nutty flavor. However I found it to be a bland soup.

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Reviewed: Sep. 15, 2011

In my opinion, any mushroom soup needs white wine and some thyme to make it spectacular... This one although nice tasting was a little on the dull side. I did however love the idea of the quinoa- it gave the soup a nice hearty texture

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Buttercream Mama

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Jul. 30, 2011

I made this recipe with high hopes due to the high rating here. I was VERY disappointed. None of my family would eat it, and we are all big Quinoa and mushroom soup eaters. I thought that I might have done something wrong, so I remade the soup, to the same disappointing results. It is bland, too thick and did not have any real mushroom flavor. I did not even see a way to change it to make it better. I will not be trying this recipe again.

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CherylG

Reviewed: Apr. 9, 2011

This was very good. I did make a few changes. I used honey instead of molasses and I tossed in some fresh thyme at the end just before serving. No need to use cream, milk works just fine. I used vegetarian stock for chicken stock and olive oil for butter. I cooked a few extra mushrooms to stir in if anyone wanted them for texture. Great protein soup without meat and finished with a tossed green salad

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Donura

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: San Francisco, California, USA

Reviewed: Feb. 3, 2011

Loved this soup and so did my husband. Threw in a few extra portabellos that I had in the house and added 1/8 cup dry sherry.

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micheleinnyc

Reviewed: May 25, 2010

Loved it, subed milk for the cream. It wasn't a child pleaser though, but just the more for me!

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7 users found this review helpful

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mkoontz

Reviewed: Apr. 26, 2010

Our whole family likes this soup. We add shitake mushrooms, try to use shallots when we have them, use a bit of yogurt to thicken it, and skip the food processing entirely. It's easy to make and my kids, ages 2 and almost 4, eat it up!

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tcotter

Reviewed: Feb. 27, 2010

first time using quinoa and this is great :) substituted molasses with honey, cream with low fat milk, no creme fraiche.

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vampy7

Cooking Level: Beginning

Reviewed: Feb. 27, 2008

I was very disappointed in this recipe. Followed the directions exactly and the result was not good. Since the quinoa I have requires rinsing before using I had to rinse an hour before beginning to cook. I spread the cleansed grains in a skillet to dry then toasted. The quinoa was the best part of the recipe. Will go back to my old recipe which includes leeks, ginger, soy sauce and red wine. I will include the toasted quinoa however, that is a nice addition. This recipe tasted too bland and too much like the cream.

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Emily Tisdale

Cooking Level: Expert

Reviewed: Feb. 10, 2008

This is pretty darn good. Used criminis and some white mushrooms I had on hand, milk instead of cream (reduced to 3/4c) and added about a tsp of concentrated chicken base for a little more flavor.

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6 users found this review helpful