Just made this today (1-29-11). At my hubby's request I added a smallish amount ( 1 cup) of thinly sliced celery and carrot (in a doubled soup recipe), which I sauteed along with the onions and diced mushrooms. Used all stock -- no water, along with baby bellas. It was grand! For just me I will use just mushrooms, but more of them.
Thanks for the wonderful addition to my soup arsenal!
A good soup and not much work. I added celery and a little carrot with my onion and used portabella mushrooms. would make again.
Excellent flavorful soup! I used 5 ounces fresh button mushrooms, 4 ounces reconstituted portabellas, and the mushroom soaking water. I also reduced the salt to 3/4 teaspoon and added another tablespoon of flour. Will make this soup again ~ Thanks!
Love this soup! It's so smooth and creamy and I can't believe I have been eating canned soup all these years when it is so easy to make it yourself! I would recommend cutting and preparing the ingredients in advance. Although my soup turned out great, I browned the soup quite a bit while preparing. The changes I made are as follows: becel margarine instead of butter, black pepper insead of white, organic chicken broth and half and half light cream. I also added one chicken breast and a half a cup of rice. I don't know how this serves six unless you use very small bowls. But I like big bowls of soup. Thanks for posting! I'll be making this again for sure!
Great recipe! My fiance is not a fan of mushrooms so i put it all in a food processor before adding the flour to make it into smaller bits. Even he loved it (or claimed to) and had me pack some for his lunch the next day. We had it on a rainy afternoon with some grilled cheese and tomato sandwiches. You gave us a cozy afternoon, thank you!
Really nice and creamy soup where you can actually taste the mushrooms and the dairy in it... I used organic butter and organic 2% milk mixed with heavy cream. I also used Better Than Boullion for the chicken broth... Easy to make and so much tastier than the canned stuff... I ended up simmering the mixture for almost half and hour (before adding the half and half) because I was waiting on my BF to get home. This made the soup turn a beautiful golden color and intensified the taste. Just delicious! Thanks for sharing!!!
Lovely - we all enjoyed it immensely! Thank you! Only thing I changed was using my own chicken broth.
Made this for my boyfriend's birthday last night. It was fabulous!!!
Very very good, took it to a Thanksgiving potluck, and it was wonderful. It is a thin soup wich I like! THanks for the great, easy recipe. I added a dash of Italian seasoning and some cayenne for a little boost of flavor.
Delicious soup! I followed the directions as shown. Also, I doubled the recipe and made some changes. I used 1 can of condensed chicken broth and 36 ounces of low-sodium, non-fat regular chicken broth instead of water. Next time I will skip the condensed broth and just use regular broth. I used fat-free half and half. I used about 2 1/2 tablespoons of butter, which I will cut to 2 next time. I also used 8 ounces of button mushroooms and 8 ounces of cremini mushrooms. The soup was thin, but that didn't matter. I would rather have a lower fat soup, than a thick soup with tons of fat. As long as it tastes great, I'm good.