Best mushroom soup I've ever made. Mine came out a little darker than the photo of this soup, probably because I used half portabellas. I did cook my mushrooms slightly longer, but followed everything else the same. A very filling soup, and much healhier than most cream soup recipes. I think next time I make it, I will add some garlic and see what that does for it (we are huge garlic fans in this house). Oh, and next time, I'm doubling the recipe!!
Well verilucky, I believe that your Husband is the lucky one. When I first test a recipe I make it as written. These folks that change sometimes better than half the original ingredients before trying it (other than someone with a dietary problem) Bug the you know what out of me. This deserves a 10. Ingredients, flavor, simplicity, etc. FANTASTIC. As some of the folks say, This IS a keeper. Thank you. Cap'n Jack
I also add one small carrot, minced, to the sautéing onions to give it a little sweetness. This is a very hearty soup with extremely well-balanced flavors. I serve it with rustic bread.
We LOVED this soup. Our local gourmet market sells one for $5. a pint!!I found this recipe, and we like it even better than the markets. I agree that the dill is a must. I think that what put this over the top was the lemon juice. It added such a bright flavor. I thank you, my husband thanks you, and my wallet thanks you!!
This is a great soup recipe! I did add a bit of garlic but other than that I followed the recipe to the letter. A keeper in my book!
I love this soup. I used light butter and half 1% milk and light cream. My DH hates dill, so I replaced with thyme. So creamy and delicious on a cold winter night, a definite keeper.
Oh how good! I made it exactly as it was, and its so good! I wonder how white wine would be, added to it? This is good, but if any of the ingredients were left out, I don't think it would be as good. Its a keeper.
This mushroom soup was very good! I would definitely recommend for mushroom lovers. The dill really brings a great flavor to the soup. I also put maybe 1/2 a tsp of cayenne pepper in it just to give it a little bite. Made it perfect for me. You have to try this! Thanks for sharing this recipe!
Nice dilly version of mushroom soup. I used a little dried parsley because I never buy fresh, left out the lemon juice, and just used regular margarine to cook the onions and mushrooms in. Very very good, with lots of tasty mushrooms. A whole pound of mushrooms and 2 cups of onions seem like a lot when you first start out, but they cook down to just the right amount.
I pay $6.00 for a bowl of this soup and a slice of bread at a local restaruant. Instead I spent $6.00 on mushrooms and made a double batch of this recipe. I swear it is the same as what I buy downtown. I left out the lemon juice and fresh parsley, just cause I didn't have it. This soup was sooooo yummmy. I will never pay $6.00 a bowl for it again. Thank-you, Thank-you, Thank-you.