Wonderful flavor. Followed the recipe exactly. I did mine in a Vita-mix so was even able to cook the soup in the machine after sauteeing the veggies. Didn't freeze too well but I think that if it had gone back in the blender for a few minutes the texture would have been fine.
This soup is awesome. I had a bottle of cooking sherry but decided not to add since I'm on a detox diet and it was still wonderful!
In fairness to the chef, I had to do a bunch of substituting due to availability and ability to afford ingredients. I had to use button mushrooms (they were on sale), Merlot instead of sherry, and I used beef broth instead of vegetable stock because i thought it would give it a deeper flavor. It was OK. Since I can't afford portabella mushrooms, I probably won't make this again. But my guess, with the original ingredients, it would be really delicious.
The balance of this soup is incredible. Everybody loved it! DS asked what kind of meat was in it, & DH said it was one of the best smelling soups I've ever made. I used bullion cubes instead and felt it was a little salty, but DH & DS both thought it was perfect. Also used a nice merlot instead of the sherry as a matter of preference. Don't skip the fresh thyme. It contributes so well to the completeness of the dish. I buzzed mine with the stick mixer and left just a few chunks of mushroom. All that flavor and low-fat, too! Ultimately satisfying and a new standard in mushroom soup.
This was just an excellent soup I served to vegetarian friends. I made it the day before with the intention of reheating it. The day was very warm, I tasted the soup cold and loved it. I served it cold and it was a hit with everyone. Great recipe Julesong.
Absolutely MARVELOUS! I don't have a blender and found out (the hard way) that my food processor wouldn't work to puree this with the liquid. So I sorta' cheated by using my hand held mesh strainer to transfer all the veggies into the food processor and pureeing them by their little lonesomes. Then I threw them back into the stock and used my hand-held mixer on it. Came out a bit thin, so maybe I should have done it the other way around (put the veggies in a pot/bowl and slowly mixed in the stock). It was still very good though - and even better the next day! I will definitely be making this again! Thanks for posting, Julesong!
Finally my Mushroom Soup-Grail Quest is over! I’ve found the mushroom soup that I have always believed was out there somewhere. When I learnt that Julesong was in my group for the 2005 Photo Swap #2, I immediately thought ‘Soup Fairy’: I’ll make one of her soups. And I didn’t even look at any of her other recipes. Serendipitous indeed! This is a truly delicious creamy, flavoursome soup. Creamy yet, as Julesong mentions, it contains no milk or cream, so it is also low in calories and low in the bad-for-you fats. None of the flavours are detectable over the others: they all blend so well. The only changes I made to the ingredients was because of the availability of two ingredients. I used some exquisite-looking field mushrooms, undoubtedly similar to Portabellos. And chicken stock, because I was out of vegetable stock. I also used several cloves of garlic, beyond what was specified, because I love the stuff. The main changes I made were to the amount of stock I used and the length of time I allowed the soup to simmer. I doubled all the ingredients (which would have meant adding 12 cups of stock) but I decided to add only 8 cups of stock. I wanted my soup thick and it was - but not too thick. And those who ate it – and everyone just loved the really hearty flavour – said that the consistency was just right for them too. The recipe specified 15 minutes simmering time, which to me sounded really odd. I had the soup simmering for just under two hours. Quite a difference. Once I decided it had simmered for long enough, rather than transferring it to a blender in batches, I blended it in the pan with a stab blender. The result was a beautifully puréed soup with some chunks of mushroom in it. Just the right balance in texture as well as flavour! Superb. My quest now over, I shall be making this again. And because it is so quick and easy to make, that will be often. As for the smells: I’ve never made anything that smelt so heavenly the whole time it was cooking! Thank you Soup Fairy, for a truly SOUPERB recipe.