Quick and easy. My 6-year-old loves it. I followed the recipe except for adding a lot more mushrooms. I left it plain to keep less adventurous family members happy.
Great fresh soup. DH said no more canned stuff. I made half a recipe but the full amount of mushrooms. Used part of it to make Green Beans Casserole.
Recipe was a big hit with the family! I doubled everything, but held back on the beef stock (3 qts instead of 4) based on all the comments. I increased the amount of mushrooms using regular mushrooms and portabella's. Simmered it for an hour to thicken it up....turned out perfectly!
Great and easy recipe! I made a few changes. I added twice the amount of mushrooms, onions, and spices (nutmeg, thyme, sage, garlic and onion salt). I also used gluten free flour. It turned out great and I will definately make this recipe again.
quick, easy and delicious. I added a little garlic and onion flake to the saute and combined veggie and chicken stock and it was very yummy. Even my husband who doesn't really care for creme soups ate 3 bowls and the pot was gone quickly. My only problem was I didn't make more. Thanks for the great recipe.
The soup came out delicious. I took off one star because I used about half the liquid suggested and it came out perfect. (7 cups chicken broth and 1 cup half and half) 2 quarts would have made the soup too runny. We love mushrooms so I doubled the amount and also added salt and thyme.
Yummy! I used Portabello mushrooms and heavy cream and will absolutely make this again!
Very good! I added salt and pepper. There is none left. I'd double it next time.