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This recipe couldn't be much easier! I made half of the recipe for lunch today and it was just perfect. I had beef broth on hand so I used that, made the recipe exactly as listed and just sprinkled some chopped chives on top. I used quite a bit of pepper - I like that in soup! Made for my fellow Chef Gone Wild for ZWT8. Thanks alvinakatz! :)

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Nif July 23, 2012

Made using cremini's and it turned out to be delicious. It's light but satisfying and the health factor fabulous. It's easy peasy too. Made for ZWT 8

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Annacia August 26, 2012

light creamy and has no gluten in it for people that are looking for this type of recipe cakepops on parade

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Dienia B. September 05, 2014

I made a few changes and loved the result of the soup. It made a quick lunch and was filling without being too heavy. I used butter flavored cooking spray instead of oil & added a few onions too. For seasonings I used Mrs Dash (original), fresh cracked black pepper, and the paprika. The soup was thin, but could be easily thickened a bit if that floats your boat.

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Susie D August 10, 2013

This is a nice light soup, quick and easy to prepare. It really does have a surprising creaminess to it. Good for mushroom lovers. Thanks for sharing! ZWT9

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Starrynews August 08, 2013

This was a very pleasant soup that was easy to make; however, it takes a bit longer than 15 minutes in total. I chose not to chop the mushrooms, but to slice them, and used 16 oz. instead (what can I say, I'm a mushroom lover). It took a bit of time to saute them until they were well cooked. I then used beef broth and simmered for a good 10 minutes or so, before adding the seasonings and evaporated milk. This is a simple soup that benefits from a longer, slower cooking time. I will definitely double the recipe next time, as it doesn't make a big pot of soup like we like sometimes. I also think the chives would be a good addition too. Made for ZWT 8.

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JackieOhNo! August 29, 2012

We LOVED this soup, but the recipe lacks adequate direction in quantity of paprika and temperatures and times for directions. I took about an hour to cook my soup because I wanted ultimate mushroom essence. I used 6 oz. of white mushrooms and 6 oz. of baby bella (mid-size cremini) mushrooms for the base. Because I also had some fresh Shitake mushrooms to use or lose, I cut those caps in large quarters and added them after my initial 15 minutes of simmering the base mushrooms in broth. I simmered my broth mixture about 40 minutes, until the chopped mushrooms projected from the broth level. After adding the evaporated milk, I left the heat on medium-low and waited for it to barely come to a boil, stirring periodically. This recipe makes 3 bowls; DH and I carefully divided the third bowl between us. For us mushroom lovers, this was heavenly! Made for The Wild Bunch for ZWT8 Family Picks.

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KateL August 26, 2012
Simple Mushroom Soup