This was excellent! It didn't specify what kind of mushrooms to use, so I used some portabellas that I had on hand, and I think it worked out really well. The gruyere and portabellas gave it such a smoky, earthy quality that made it really good with the creamy texture of the soup and zest from the leeks. Thanks for sharing your recipe, Azparzych. Made for ZWT7, Mischief Makers.
Wow! What a beautiful, tasty soup! I followed instructions except for subbing half and half instead of whipping cream, and I wasn't sure what herbs to use for the fines herbs, so I used a pinch of each dried tarragon, savory, parsley. I also used my immersion blender right in the pot - easy peasy! Made for ZWT Count Dracula and his Hot Bites
This was a very tasty and satisfying soup! I had some fresh leeks from the garden, which went so well with the mushrooms and cheese. Rather than processing the soup in batches, I used my immersion blender to blend the soup in the pot. Other than that, I followed the recipe exactly. A nice multi-grain baguette completed this delicious meal. Thanks for sharing. Made for ZWT7 by a fellow Hot Pink Lady.
I made half the recipe and since in the direction 1 it's written to add 4 cups of chicken stock, I made the mistake to use 4 cups. And it was 3 cups total for half the recipe. So I didn't add more chicken stock. It was still great :) And I regret that I made only half the recipe cause tonight we ate the last of it. I used dried parsley. Wonderful recipe. Thanks AZPARZYCH :) Made for Best of 2011 tag game
Right into my 10 STAR book this goes! Great, light soup for a cool Fall evening. Served with homemade Swedish Limpa bread. I also subbed half-and-half for the whipping cream. Wonderful flavors here! I used tarragon, parsley, marjoram and chives for the fines herbes. Garnished it with chives.
I made half the recipe. Used a mix of shrooms. Lots of pepper, fresh herbs from the garden and a nice grinding of nutmeg. Not a very thick soup which is nice on warmer days. Thanks made for ZWT 2011