By Miraklegirl on July 24, 2003
"Adapted from a recipe I found in a "Best of Italy" cookbook. I think a shot of sherry would be really good in this as well."
Serving Size: 1 (453 g)
Servings Per Recipe: 4
"This soup is amazing! The flavor is wonderful, and makes the perfect consistency when made as directed. I used a mix of dried mushrooms and crimini for the fresh. I added the suggested shot of sherry while the onions and mushrooms were softening. I also added a bit of truffle oil at the very end with the cream. This is seriously delicious stuff, and really very easy and quick. Try it now!"
"I made this using plain ole button mushrooms and dried shitake. I followed it as directed, unfortunately I did not like the dried mushrooms left unblended and I think I would prefer to blend it all next time. Aside from that it was very easy and I will definitely make again. "
"As the Miraklesis I get to taste Aviva's creations first hand at her dinner table! Like everything else, this soup was amazing. Creamy and light, a delight to come home to! "
"Excellent soup. I made as is, using my immersion blender to blend really smooth, which is how we like our soup. I used a mixture of oyster, shiitake, portobello and plain old white mushrooms for the fresh mushroom part of the recipe. I really liked this...comfort food!"