20 Reviews

I made this recipe using a mixture of cultivated mushrooms (cremini, shitake, oyster) and regular white button mushrooms. It was wonderful. I think the lemon juice and the bay leaf really add another dimension to the flavor. I am glad that I did not look at the nutritional info before I made it. I might not have even tried it. You could cut down on the fat by substituting half-n-half for the heavy cream, but I think it would compromise the taste. I might try it, however.

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Marjorie April 05, 2002

I will have to at least double this next time I make it. There was none left when we were done. Very simple to prepare and the ingredients are easy to find.

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riffraff March 18, 2002

Wow - really delicious. I used Portabello mushrooms and used skim milk instead of the cream (trying to loose a few lbs.) and it was still delicious. Will definitely make again & again. Thanks for posting!

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Babs in Toyland May 20, 2002

I doubled this recipe after reading the other comments. The lemon juice gives this soup recipe that little bit 'extra'. Thanks for posting.

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Evie* April 02, 2002

This was the first course of our Christmas dinner and was an absolute hit. Everybody wanted seconds before we moved on to the next course! Followed the recipe exactly, easy to prepare, wonderful flavor. Thanks Inez!

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Mary Thompson December 26, 2002

i used half portobello and half button mushrooms. also substituted half and half rather than using heavy cream. the soup was very tasty and simple to make. i would use more cornstarch the next time i make it as we like our soup a little bit thicker

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BoxO'Wine May 27, 2003

Excellent delicious delightful recipe. I substitute half and half every time, and it is absolutely divine. I also skip the bay leaf, and add the juice of two small lemons, half with the mushrooms as described, and half at the end. There's a lot more stirring than I like, but I make it anyway because it is soooooo good.

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j-jitterbug August 31, 2010

Wow!!! One of the best soups i have ever eaten love the hint of lemon only thing i changed was i used 2 1/4 cups of broth, truly a fantastic recipe. Thanks so much for posting

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LoveToCookFood May 03, 2010

Everyone loved this recipe. I used 1.5 cups light cream and 0.5 cups milk instead of the heavy cream and it was still excellent. I also threw in a cup of cooked chicken for some protein. I will be making this over and over again.

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lilsweetie September 03, 2009

This soup is one of my husbands favorites. I add some white wine into the mix and it is soooo good. My friends just rave about this soup. If you don't have fresh parsley then the dry works great.

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Chef Robbie #171857 July 15, 2009
Wolfgang Puck"s Creamy Mushroom Soup