Tasty soup on a cold day. I really enjoyed this recipe especially since it was low carb. It's hard to find low carb recipes and this one fit the bill. I made the recipe exactly as it called for, I was please with the results however I don't believe the number of servings is marked appropriately. This made no more then 4.5 cups and with a cup per person...it doesn't equate to the 6 servings this recipe is posted. Please make note of the portions and plan accordingly. Thank you very much for teh recipe, I will definately be making this again and will be sharing this with others.
Very good soup. I doubled the recipe (mushrooms were on sale) and used 2% milk with just a little half and half since that is what I had on hand. When I sauteed the mushrooms, I went a little longer than five minutes, I sauteed them until they were squeaky and released their water. I admittedly used a low quality paprika, the bottom shelf stuff, and I was worried about that, but the soup is still delish. I also added a generous amount of cayenne, to compensate for the low quality of the paprika, and to add some heat. I made the chicken broth with Better than Boullion paste. My soup is a bit thinner than it would be if I had used heavy cream, but the flavors are still yummy.
Very rich, delicious soup! We wanted a vegetable and some meat so I added some zucchini and Italian sausage. Because of the additions I added another cup of chicken broth and a little extra on some of the other ingredients. Wonderful treat on a low carb diet.
This was great. I had eaten Hungarian Mushroom Soup at a dinner out and this was very similar. Even my fussy husband loved it. I lightened it up a little by using 1 cup broth and 2 cups fat free half and half along with my fat free sour cream. You couldn't tell it was low fat!
I was very skeptical about the flavor of this recipe, even as I was preparing it. I'm glad I tried it though, it's delicious! My sour cream broke when I added it so it's not a pretty soup to look at but the taste is fabulous, very savory. I wish I had some crusty bread to dunk in it!
WOWEY! This soup is fantastic! It is exactly what I want when craving something savory. It simply doesn't taste the way you think it would when you think of paprika and dill. My alterations...... no heavy cream/sour cream ( just added 0% greek yogurt), I forgot the soy sauce and didn't add salt since butter & broth has plenty of sodium... didn't miss it. I did add some lemon pepper to increase the lemon flavor (which does add some sodium). Overall this is a very good dish, doesn't need chicken or anything.
Tasty, quick and easy. I had everything on hand except the sour cream but made it anyway. I don't think it was necessary, the flavor was there. I also added sausage to the soup and it was a nice compliment.
Dont let the paprika and dill scare you...the flavor is all mushroom, and the best recipe Ive found. Only change I made was to use 4 kinds of mushrooms..white, brown, portobello and reconstituted dried shitakis using the water form soaking the shitakis instead of a bit of the chicken stock.
Loved this soup. Not a fan of Dill and used dried Basil. Added some cayenne pepper for heat. Very good. I am following a low carb lifestyle and wouldn't suggest using corn starch to thicken.
This is an excellent soup. I used f/f half and half, and thickened the soup w/cornstarch. I highly recommend this recipe.