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Wow, this is terrific and so easy to make! I used a stick blender to mix everything up right in the cooking pot. Great mushroom flavor. We loved it! Made for ZWT3.

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Michelle Berteig June 18, 2007

Excellent! Only change I made was to chop up additional mushrooms at the end and add the chunks to the creamy soup. We loved it.

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nrath January 01, 2012

Absolutely delicious! Hubby likes some mushrooms chunky so I didn't put all into a blender. Easy recipe -- one of our favorites.

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bnich November 27, 2009

YUMMY!!! I will be making this one again!!!

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Ven-Jor Mom September 22, 2008

Hi Wildflour, what a fantastic meal! It was this wonderful soup and salad! I used 1 lb of button mushrooms and the rest of the recipe, I followed to a T! I was very doubtful of the beef consomme but it turned out wonderfully! This week was a trial run because I want to serve it for Chanukah, & that is what I am planning to do! Thank you for a lovely meal, can't wait to try it again, Diane :)

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Manami November 28, 2007

This was so simple and had so much flavour! I used Swiss Brown and Portobello mushrooms and substituted extra light cream for the heavy cream to cut down on the fat, and it came out rich and creamy. All the seasonings were spot on. Made great lunches this week. Thanks Wildflour!

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AmandaInOz August 06, 2007

Outstanding flavor and very easy to make. I used a mix of cremini and white button mushrooms we picked up at the Farmer's Market. Next time I may add an extra Tbs of flour as DH likes it thickened a bit more, and I will cook 1 pound of mushrooms so I can chop 1/4 lb to add back to the soup when it is done. I will make this again. Nick's Mom

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Brenda. June 21, 2007

I made this just the way you said to and it came out FANTASTIC! Very good recipe. Ill keep this one in my book. Thanks Jimmbob1

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Jimmbob1 June 18, 2007
Swedish Cream of Mushroom Soup (Champinjonpure)