Comments on: The Mushroom Soup!

By: funnygal84

funnygal84 — Mon, 09 Jan 2012 20:04:37 +0000

This soup is my absolute favorite soup. i just made some thursday and had to make more yesterday so i could enjoy it a little longer. so addictive. thanks for sharing.

By: bonanzajellybean

bonanzajellybean — Tue, 22 Nov 2011 13:39:10 +0000

I love this soup. Thank you for sharing. And it is VERY addicting. I used two cloves of garlic and that was the only change. This will go in my rotation for soup and a larger batch is recommended.

By: purrfectionist

purrfectionist — Mon, 10 Oct 2011 16:30:00 +0000

love all the mushrooms. Great flavor!

By: apronmama

apronmama — Fri, 16 Sep 2011 01:55:49 +0000

I loved this soup. My husband hates mushrooms but he still really liked the base of the soup as well. Prefect amount for the two of us.

By: Julie

Julie — Tue, 12 Jul 2011 00:58:08 +0000

I don’t know if I did something wrong, and if I did what it was. This soup came out terribly gritty for me. I don’t understand why, I followed the step-by-steps from PW, but it wasn’t creamy as much as it was, well, gritty. Does anyone know what could have caused this? I was so excited about this soup, too, but most of it got tossed because of the horrible texture.

By: tessks

tessks — Wed, 27 Apr 2011 01:48:42 +0000

Excellent! I made a few adjustments, but only because some ingredients were what I had on hand. Used a reisling, tomato sauce, and half asiago cheese. The flavor is fantastic and it’s such a smooth broth. I doubled the recipe and am glad I did–leftovers the rest of the week will be so welcome!

By: eca712

eca712 — Wed, 29 Dec 2010 17:30:03 +0000

I hate to do this, but I just didn’t like this soup- and I LOVE mushrooms. It was just way too creamy. I cut down the cream to 1/2 pint and the cheese to 1/4 cup, and it was still much, much too rich. I think the cheese could be cut out altogether- most of it just stuck to the bottom of the pot anyway. And I’d use a splash of cream, no more. I’d also double everything else- otherwise, you get three small servings–at most–out of it. I’d also highly recommend a liberal sprinkling of parsley as garnish- it helped brighten it up.

By: sarahbeakes

sarahbeakes — Mon, 27 Dec 2010 01:11:27 +0000

I loved this soup!! I thought it was even better the next day!! Since I’ve made it, I can’t stop thinking about making it again!!

By: Sex, Food, and Rock & Roll

Sex, Food, and Rock & Roll — Wed, 29 Sep 2010 04:00:11 +0000

My fiance and I agreed that this is the best mushroom soup we’ve ever eaten. THANK YOU for sharing! It made 3 servings for us, which sucks since now only one of us gets it for lunch tomorrow!

By: tntkitchen

tntkitchen — Sun, 19 Sep 2010 23:15:16 +0000

I made this tonight for my hubby’s birthday! It is simply delicious!! Emphasis on simple and delicious! It is so easy to make but has the flavor of something you would find in an upscale restaurant! I used 8oz of white mushrooms and 8oz of baby portabellas. I had a sweet white wine that I used and it tasted just fine. I am sure a drier wine would have added more intense flavor. It is something I will make again. and again. and again!!! Thank you for the great recipe.