Reviewed: Feb. 25, 2013

I am not excited about the taste of this soup at all. It was kind of bland tasting and the cheddar clumped even though I had taken the soup off the burner and let it cool a bit. Added some parm to salt/flavor it up, along with more spices. Just too rubbery overall with the cheddar and shitakes.

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Reviewer:

JUSTMARRIED62

Reviewed: Nov. 14, 2012

The flavor was wonderful and just as all of the other comments stated, the cheese does clump. What was not mentioned was that shitake mushrooms are a diarrhetic. Oh boy, they really are!

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Reviewer:

WindDazzle

Reviewed: Apr. 23, 2012

Quick way to use leftover mushrooms! I loved it and will most likely make it again.

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Reviewer:

Mom_of_2

Cooking Level: Expert

Home Town: Kent, Ohio, USA

Living In: San Antonio, Texas, USA

Reviewed: Jan. 14, 2012

I don't like Shiitake mushrooms but it turned out to be delicious! I used Dill weed instead of sage. I added the cheddar cheese just before eating a portion. It avoids the cheese to be all clumped up before serving.

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Reviewer:

ajdadulla

Living In: Portland, Oregon, USA

Reviewed: Jan. 12, 2012

Tasty soup. My family and our guests loved it although my hubby is not a soup-type person. It's also adaptable as you can see from other reviews.

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Reviewer:

aravis

Cooking Level: Beginning

Living In: Woking, Surrey, England, U.K.

Reviewed: Dec. 4, 2011

The soup didn't have too much flavor. Like other reviewers, the cheese stuck together in one blob on the bottom of the pot. I added some thyme and it made it better (at least for me), but I probably won't make it again.

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Reviewer:

cbryan2

Reviewed: Nov. 13, 2011

Just cooked this up for dinner tonight, and this is probably one of the best soups I ever had. I subtracted the bacon (I can't stand the stuff) and used fat free beef broth. Came out fantastic!

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Reviewer:

Wolf308

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

Living In: Durham, North Carolina, USA

Reviewed: Nov. 13, 2011

OUTSTANDING! I followed the recipe to the letter EXCEPT I used chicken stock instead of beef. It pairs much better with sage in my opinion. I also took Shelley's advice and added the cheese via a white sauce I prepared. Super easy and delicious!

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Reviewer:

carling5

Cooking Level: Expert

Living In: Aurora, Illinois, USA

Reviewed: Oct. 18, 2011

Really great and easy to make soup. I omitted the sage as I didn't feel it meshed well with the flavor profiles of the mushrooms and bacon. My only suggestion would be to drain most of the fat off the bacon before adding the mushrooms. I substituded the cheddar cheese with Weight Watchers Shredded Mexican Blend. Worked great and makes the meal 3 points per serving!

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Reviewer:

Annella

Reviewed: Oct. 2, 2011

The flavor is spectacular. I would have done the cheddar differently. It clumped together and fell to the bottom. The next time, I will make a white sauce with butter and flour cooked, milk added then cheddar. Add that to the soup.

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