5 Reviews

Fantastic, flavorful soup!!! Wasn't sure if the herbs called for were dried or fresh so I used what I had, fresh. Also I sauted the onions and mushrooms in butter first then added the olive oil later since the oil has a tendency to burn. Because of my picky family I pureed the mixture just before I added the cream. Thanks for the awesome recipe Cadillacgirl

1 person found this helpful. Was it helpful to you? [Yes] [No]
Alphacook February 26, 2010

This was my first time making Cream of Mushroom soup. It was absolutely delicious! I used a 14-oz cam of chicken broth as that's all I had. To make up for the rest of the broth, I used the equivalent in water and added bouillon cubes. Once it was done, I pureed half of the mixture and added it back to the pot. Yummy!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Yoey September 03, 2012

Excellent! This is the best mushroom soup I've ever tried. I used dried herbs as that was all I had. I also used half nad half and it worked fine. The soup has a terrific taste and the herbs and garlic put it over the top. Thanks for sharing this true keeper.

0 people found this helpful. Was it helpful to you? [Yes] [No]
CJAY June 05, 2012

OMG - this was fantastic! I made this exactly as posted except I wasn't sure if the herbs were to be fresh or dried. I ended up using 1 t. of dry thyme and the posted amount of fresh rosemary. I also was afraid there would be too much black pepper, but it ended up just right. The soup was seasoned perfectly and is probably the best Cream of Mushroom soup I have ever tasted!!!! Please post more of your soup recipes, if they are anything like this! Thanks for sharing. Made for Spring PAC 2011.

0 people found this helpful. Was it helpful to you? [Yes] [No]
JackieOhNo! March 09, 2011
Cream of Mushroom Soup