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Emily Davidson on 8.25.2016
I made some changes to make it cheaper/easier, and I’m sure I compromised some flavor in the process, but it was still delicious! I used a frozen mirapoix mix, all chicken broth instead of wine, half and half, and the cheap canister of parmesan cheese. It made for an easy weeknight meal that came together very quickly. I can only imagine how delicious it would be if I didn’t cheat!
bonanzajellybean on 11.22.2011
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.
purrfectionist on 10.10.2011
love all the mushrooms. Great flavor!
apronmama on 9.15.2011
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.
tessks on 4.26.2011
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!
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Michael W. Kosak on 3.25.2018
For the person who said it was ‘gritty’.. Be sure to wash the mushrooms and cut off the base of the stem (not the entire stem, just the dried part on the bottom)
This soup is delicious!!!
Diane Rankin on 11.23.2016
It is now 2 days before Thanksgiving and I made this soup as a test run to taste before Thanksgiving. It has become quite a tradition to have mushroom soup before we serve our Thanksgiving feast; however the person who usually makes the soup isn’t joining us this year so I have to make it. And I’m so glad I was put to the challenge because this mushroom soup came out so delicious tonight. My husband and I absolutely love it!! It passed the test and I will be doubling the recipe for Thanksgiving. I’m a big believer in traditions and I’m so glad I can keep this one going.
funnygal84 on 1.9.2012
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.
Julie on 7.11.2011
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.
missvicki on 7.31.2010
This is a very easy, and satisfying soup. We like things a little on the spicy side, so I add about 1/4 of an onion to the celery and carrots, and season with some white pepper, salt, a few dashes of Frank’s Hot Sauce, and some Tony Cachere’s seasoning. I also use half and half instead of cream, and think it would even be good with milk if you used a tad more cornstarch, especially if you wanted a lower fat version. Very good with crusty breads, and it reheats very well. I just made my second batch tonight