9 Reviews

I'm a huge fan of shiitake mushrooms and I loved this soup! I made this as written, but couldn't bring myself to use 1/4 pound of butter, so I only used 3 tbsp total. It was still rich and creamy. The fresh chives are a wonderful garnish. I also splashed a little rice vinegar on top of mine when I put the soup in the bowl. Yummy! Thanx for sharing!

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*Parsley* April 22, 2012

My 11 year old son has decided that he loves mushrooms (cool!) and wanted to make me some soup when I was recently sick. He did a great job making this...DH and I really enjoyed it! We lightened it up a bit, used evaporated milk instead of half and half; also cut out the butter...I know...I know. We used portabello and button mushrooms. Thanks for sharing!

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Heartspell October 09, 2010

DEEEEELISH!!! I used portabello shrooms, beef/chicken/veggie broth mix and wasn't expecting it to be so good. Love soup on Atkins, it's easy and filling : ) Thanks for Sharing!

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Jyga May 26, 2010

A great soup which we really enjoyed with crusty ciabatta rolls. I added some garlic and thyme and reduced the amount of stock as I prefer my soups thicker. I also used less butter (about half) which you can certainly get away with if you're using non-stick pans, and low-fat cream which is perfectly creamy enough for us. Delicious soup either warm or cold: we tried it both ways on two different days and were hard-pressed to decide which we preferred! Thanks for sharing another super recipe, Sharon!

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bluemoon downunder January 02, 2009

Very quick and simple, I made this for DHs lunches (I don't care for mushrooms) and he loved it! I had a slight problem in that I didn't have a computer handy and didn't know how much a quart was! Couldn't find it in any of my books! However, a phonecall to ex-DH sorted that out (he is a chef), and I expect it made his day to have me calling for advice :roll: I think I might have used a little too much butter, as my soup was just a tad greasy, but, DH loved it! Thanks, Sharon!

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Karen Elizabeth November 28, 2008

Oh, wow! Delicious, interesting, unique, and SO easy! My husband loves Asian inspired cuisine, so this was right up his alley. He added Nori Kumi flakes to his bowl (seaweed with black sesame seeds) and said this would be great with asian dumplings (potstickers). I thought it was great just the way it was! I subbed one fresh, minced garlic clove for the onion, since I'm allergic, and did not include the chives for the same reason. Otherwise, followed the recipe to a T. Actually, I used less butter ... a total of 4 tablespoons.

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Daniel'sWife November 19, 2007

This is one great soup! I made as instructed except for subbing sesme oil for the sesame seeds. Next time I will add some garlic and perhaps a little soya sauce. Thanks for sharing this one!

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blakesle April 16, 2007

This is so tasty. I only put half cup of the cream, but it was still nice and creamy. I esp love the sesame seeds bec they're so rich in calcium and perfect for breastfeeding moms like me! Thanks for sharing, Sharon! P.S. My mom came over for dinner and I was pretty scared bec she is a tough food critic... She loved it!!

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HotMama168 April 13, 2007

This is very easy and quick. I use 2 quarts of water didn`t miss the broth. But did go for more mushrooms (which was a mixture of mushrooms) and 1 whole onion. The sesame seed that I toasted and did not crush gave this a nice touch!Skipped the seasoned saltand didn`t mis that either. Thanks Sharon!

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Rita~ September 01, 2005
Low Carb Cream of Shiitake Mushroom Soup