This soup is very good and easy to fix. All of the ingredients are ones usually on hand, so all you need to get are the mushrooms. I added a bit more thyme and a splash of fresh lemon juice at the end, other than that I followed the recipe exactly and it was very good, will be fixing this one again.
Our Christmas dinner this year was comprised entirely of dished that I had never prepared, nor even eaten in a restaurant, before, and I chose this soup to try because it met those qualifications. Having never made it before, I prepared it in strict accordance with the ingredient list and preparation (that would be “fixing” to you Americans who seem to have a passion for using broken ingredients) instructions. Although I can’t personally stand TV chef Email Lagross, I have to say that the vermouth “kicked it up numerous notches”. You all know Mr. Lagross – “I don’t know where you buy YOUR salt, but where I get mine, it don’t come salted (deafening laughter and thunderous applause from an audience that just fell off another planet and hasn’t heard that joke on any of the 16,563 occasions that he has used it.) The other marvelous ingredient that gave a subtle but distinct and, as one dinner guest remarked, “festive” flavour was the thyme. That same guest took my printed recipe home with her. The recipe does not state what pepper variety one should use and so I used freshly ground white pepper, simply because it is my favourite. This was a splendid soup and the entire pot was consumed by a couple of gluttons who went back for seconds.
This was the most superb soup I ever made, my family loved it and almost didn't believe that I got it over the internet. I made a double recipe for Christmas eve and after the soup was done I added some carrot slices and a small amount of barley that I cooked separately. Thank you so much for sharing this gourmet soup which was so simple to make, this is a true "winner".
OK... what do you do with a relaxing Saturday night where no one is really hungry, but everyone wants to eat? You make SOUP. This recipe is THE BEST! We ended up doubling the liquid quantities and adding 1 cup of quick cook dried Barley. Turned out great. Also... use several different types of Shrooms. We used Baby Bella, Oyster, and cremanni (SP??). A DEFINATE MUST FOR THE NEXT DINNER PARTY!
Great recipe! I use white wine, since I dislike vermouth. And I only use about 3 tablespoons of butter - 6 is far too much, for my taste.
One variation that's lovely is adding frozen spinach. That makes this soup a great vegetable course.
I made this soup for a dinner party and it was a huge success! It's easy to make and has a wonderful aroma and rich flavor, I highly recommend this to all. I love mushrooms so I used 1/2 button and 1/2 porcini(dry) that I soaked in the 1 cup of water and used that. I also used fresh thyme. Thanks!!!
This was really delicious. I had all the ingredients on hand so it was a good way to use up some of the 1 1/2 lbs. of mushrooms that my wife bought. I had some really good vermouth, Noilly Prat, so I used that and it tasted wonderful. Thanks for posting this recipe, it's definitely a keeper!
I had plenty of Noilly Prat left so we combined that with some Boodles gin and sipped martinis that evening. It was a good day.
The interesting thing about this soup is that it tasted incredibly familiar to me, despite the fact that I have never made it before. I darn near felt nostalgic eating it. I guess it goes without saying that I liked this soup very much and I have a feeling it will become a staple. I followed the recipe with one exception, the addition of a few cloves of the almighty garlic.
This was wonderful. I am having a dinner party and will be using this recipe for sure. I didn't have vermouth and added some dry white wine and it was delicious. I will make it with vermouth next time. The aroma had my husband running to the kitchen requesting samples. Thanks for this winning recipe.
Woo-hoo! This recipe has all my five-star requirements: easy to make from store cupboard ingredients, full of alcohol and tastes delicious! What more could you ask? Seriously, I thought MY mushroom soup was unsurpassable, but this is 100% better. I made this exactly as specified using fresh mushrooms I had sliced and frozen and extra dry vermouth. I cooked the onions in 75g butter then added another 25g to cook the mushrooms. I can't wait to try this soup as an entree before a special roast turkey or chicken dinner - or snuggled up beside the fire in winter! Thank you, thank you - this recipe will become a family heirloom.