We had just gotten the Jan/Feb'10 issue and I saw this recipe in there! I had to try it. It came out very good. I used EVOO instead of butter. I also used only about 3/4 lb of portobello - I just didn't want to buy another package and have too much. The package I bought was 2 large caps. I did use 1 lb of the button mushrooms. I used 3 cans of low sodium chicken broth and 1 can (12 oz) of evaporated skim milk. I didn't have fresh herbs so I used 1 tsp dry sage and 1 tsp dry thyme. We think it turned out pretty good. I also used my hand blender instead of a processor or blender.
Really good mushroom soup! Will make again for sure.
This soup was a major hit with the family on a cold Midwestern evening. I used several kinds of mushrooms, cremini, portobello, shitake, and maitake, since I could pick them all up at the local international grocery. I also used an immersion blender, which cut down on the prep time substantially. I will definitely make this one again.
I made this soup tonight for my family and it was very good. Had to use dried herbs but it was still a good soup. Will be making this again.
Excellent Soup! I decided to make this on a cold Iowa winter evening. I used the pack of two big size portabello mushroom caps and used regular chicken broth since store didn't have the low sodium in the big can. For the fresh sage & thyme I ended up using 1/4 tsp each of ground sage and ground thyme. This recipe did take a little longer to make than I thought with 30 minutes to simmer & 30 minutes to cool but the outcome of this soup is SO worth it! Will definetly be making this again. A keeper!!!