2 Reviews
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Ro on 12.20.2011
Delicious, and it passed the kid-test 
I didn’t use as much of the liquid though. I used 1 quart of chicken stock and 2 cups dairy (1 cup cream, 1 cup 2%). I didn’t bother adding more after that because it seemed enough at that point. I used a bit of cornstarch to thicken it up as well. I can’t stop eating it. Also added a bit of garlic, just because I love garlic THAT much Thanks for a great recipe!
mmhocking on 1.31.2011
This soup is very easy and very good! The only thing I changed was in sustituting the heavy cream with either 1% milk or fat-free half-n-half…can’t remember. I also added a little cornstarch to thicken it up just a tad. But my company loved it, I loved it, and my sister came over and stole some! I’ll definitely make this again!
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Ro on 1.25.2012
Just made this again… this time I cooked off some bacon and used the fat to cook the onion. I used the cooked bacon as a topping. YUMMY!
BeckstersLaboratory on 1.28.2011
I just made this today – it’s SO delicious! Everyone loved it : )
elizabethcooks on 1.12.2011
I always add a tablespoon or so of a good dry sherry (not cooking sherry) at the end of cooking, really brightens up the flavor of cream soups, in my opinion.
Serve at Once on 12.16.2010
This looks absolutely delicious! I LOVE mushrooms, and this is leagues above mushroom soup in a can. I can’t wait to make this.
Housewives of the USMC on 12.16.2010
Looks amazing I love mushroom soup…just put it in recipe box so we can try it.