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Very good soup. I used all white button mushrooms, 3 cloves of garlic, added a chicken bouillon cube and used cognac instead of sherry. We felt the soup needed more salt. It also had a layer of fat on top, so the next time I make it, I would greatly cut down on the amount of butter and olive oil used. Made for ZWT6.

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Michelle Berteig June 21, 2010

I wasn't crazy about this. Made the recipe exactly as directed but it was a little dull to me. Thank you though.

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KellyMac6 January 25, 2010

AWESOME! I used a combination of portabella, button, and cremini mushrooms. I made it the other night, and will be making it again today. I will be making a simple Roux this time to thicken it up a bit, and I added about 4 pieces of bacon when I made it for the first time, let it saute withe onion, garlic, olive oil, butter and carrots. Thanks for the recipe, this is certainly a keeper.

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traderTO February 16, 2009

Wow--I really loved this soup! I made this for lunch today and was a little nervous as I have only made soup a handful of times before. This could not have been easier and the results were fantastic! I loved the sherry wine and cream flavoring. I doubled the garlic and used a combination of oyster, portabella, shiitake and cremini mushrooms. I will definitely be making this recipe again. Thanks for posting. Made for ZWT4.

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Dr. Jenny June 12, 2008

Superb flavor! I made this as written; just added a bit extra garlic. The sherry really added a special flavor to the soup. I'd cut some fat next time and use only half of the olive oil and butter. I think it'll be just as wonderful. Thanx for sharing!

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*Parsley* July 28, 2007

I tried this soup the other night - it was great and super easy to make! I substituted No-Chicken Chicken Broth since I'm a veggie and rice milk since I can't have dairy. The wine is a nice touch.

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Kelleigh2 July 25, 2007
Chunky Mushroom Soup