3 Reviews

Absolute mushroom heaven. I had to change up the mushrooms a bit. The dried mushrooms are just was to expensive right now and they only had a mixed mushroom package. I skipped the shallots for the same reason and used red onion I used a mixture of button and cremini and shitake mushrooms and used just plain water instead of mushroom water. This still turned out YUMMMMMMY. It was thick and creamy . This was my first time making mushroom soup and is going in the Divine recipes book. We had a small portion as an appetizer so there is lots of leftovers for ME LOL Made for PRMR Feb 2009

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wicked cook 46 February 08, 2009

As a mushroom soup, this was alright. Not outstanding, unfortunately, but pretty good. Although I made as written, it didn't really thicken up, so I served a very thin, but fairly tasty soup. I added a teaspoon of Worcestershire sauce and a teaspoon of MSG, to try and amp up the savory profile, but it still just had a whole lot of bland in it. I must have done something wrong, but I can't figure out what it was. I'll try again another day, and update my review with whatever I figure out.

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IngridH October 07, 2012

I had never made any kind of bisque or mushroom soup before, but this was absolutely great! Prep and cleanup were super easy peasy, which is important for me as a grad student. But most importantly, it was DELICIOUS! I didn't have nutmeg or shallots, or even onions, so I tossed in some onion powder (yeah) and a bay leaf, but it still turned out sooooo good. I almost ate all of it in a single day... the only reason I didn't is because I didn't start until dinner! At any rate, if this recipe really makes 6 servings, I had 5 servings in one night :D

Thanks so much for sharing!

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valentine.w August 23, 2012
Wild Mushroom Bisque