- Most Helpful
- Highest Rating
DH and I both thought this was a great soup. Added 1/2 tsp thyme while frying the mushroom. I think a good homemade chicken broth is key in this recipe.
Although I used skim milk rather than cream, this still tasted creamy and wonderful. Loved the subtle flavors added by the wine and mustard. I left the mushrooms and onions a little chunky rather than blending until smooth.
I absolutly well we the DH too loved this. I use cornstarch instead of the flour, once I left out the wine but that was a mistake, my sister wants this recipe so will send it to her, thanks for posting it
VERY VERY VERY GOOD...had for a wonderful lunch... used my homemade chicken stock didn't have quite enogh wine to equal a 1/2 cup BUT it was still wonderful and you could tell there was a hint of wine there...I had such a feast that there is probably only 2 "healthy" servings left..one for tomorrow's lunch & i to freeze for later..thanks it is really easy and quick to make and it is so very good....
Wonderful mushroom soup! Those two onions and the french mustard really gives the soup lots of flavor. I used a little bit of salt to season at the end of cooking. I'll make this again. Thanx for sharing your recipe.