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This was the best mushroom soup that I've ever made/had. I was tempted to add some herbs but decided to stick to the original recipe. I am glad I did. Thank you.
This was delightful! I had fresh thyme and sage left over from Thanksgiving, so I added a bit for a new flavor. Next time I might try the dry sherry another contributor suggested. Also note that this is a recipe for 2 people, so definitely double or triple it. It's that yummy and easy!
delicious. easy. awesome.
This was delicious but I kept thinking that I must be doing something wrong because it was so easy!
This was easy to make and great tasting. Instead of salt ( I don't like it ) I added a clove of garlic and half a fresh red chilli for flavour.
Very easy to make, and delicious
Never made mushroom soup before, but this was beautiful. Nice and creamy and flavourful, will make again as was so quick and easy to make. I didn't use the oil, just spray.
Very easy and very good. I didn't use any of the oil. I sauteed veggies with a little Pam as I am on a diet. Will definitely make again.
Absolutely amazing creamy mushroom soup that is easy and simple to prepare. I like to use wild mushrooms if I can get them, but portobello and crimini mushrooms work well and white button mushrooms will do in a pinch. Make a big pot and freeze small portions for work and/or school lunches (as long as there is a microwave available). Fantastic with fresh french bread. I especially like that this recipe uses flour that soaks up the flavors of the cooked onions and mushrooms rather than cornstarch that is added at the end to thicken. Just make sure to keep an eye on the pot and stir often because this soup is thick from start to finish and could scald if left unattended for too long.
Really liked this easy yet flavourful recipe. Definitely as good as anything you can buy in a tin and, frankly, almost as easy. We used a stick blender to give it a smoother texture.