By winkki on July 13, 2004
Photo by *Sunday*
Photo by *Sunday*
"A savory blend of three mushrooms in a unique recipe from the New England Soup Factory in Boston, known for their hearty and unusual soups. If you prefer a vegetarian soup, be sure to use a very flavorful veggie stock in place of the chicken stock."
Serving Size: 1 (216 g)
Servings Per Recipe: 16
"This was different. The flavors were decent but the color and texture was somewhat off putting to me."
"I've notice the "needed something" comments and thought I would comment. I make a soup VERY similar to this. When I make it I add the garlic in at the end of the cooking of the onions and celery. I also add a little cilantro into the pot and at the end garnish with SMOKED paprika and fresh chives or green onion tops. The extra garlic flavor from cooking it with the other veggies enhances the soup as does the smokey paprika flavor in the end. Hope this helps those with the something needed. AF"
"This soup was pretty good, but as one other commenter had suggested I used a little bit of garlic powder which gave it more of a POP! Overall, I will make this again, but I still feel as though something was missing! I will try to fuss around with it a bit to see if I can figure it out! Thanks for the really nice recipe! Note: During the fall season most of these mushrooms are available in grocery stores. UPDATE: Tried making it again, good basic wild mushroom soup, but I still feel as though something is missing. Garlic powder and worchestire helped, but still. Something is missing. I know that this isn't your recipe in particular, but maybe if someone else is up to the challenge we can figure out what is missing!"
"Very pleasant. I used a different blend of mushrooms. We have an exotic mushroom blend at our store which includes portabello, shitake, oyster, white and brown button. Will make it again."
"Cooked this for the BF when he wanted mushroom soup. He loved it. I don't like mushroom soup myself, but it tasted like the best I'd ever tried, nontheless!"
"I cut the recipe down to 4 people, and used cooking sherry, but this was delicious!"
"Lovely creamy soup. I thought I had sherry and worchester sauce in the pantry but I didn't, so I used some soy sauce and it still came out good. Sherry would have done it some good though, so I'll just have to make this another time. Great when you can't eat solid food, thanks for sharing!"
"My husband said,"Great Soup Hon", I have to agree with him. I used white button mushrooms and shitake. I also used 1/2 cup of sour cream and doubled the celery. This is a hearty and heathy soup. "
"A wonderful mushroom soup!! I substituted white button, portabello and cremini mushrooms with great success. Definitely a recipe to add to my collection! Thanks for posting!"
"Once I found the chantarelles, this was easy. Don't let the ingredient list intimidate you. Tastes restaurant quality and looks elegant. Would make a lovely first course for a dinner party."
"I made this soup for my family, after comparing it to other recipes online. It looked to be the healthiest, and it was delicious! I couldn't find chantarelle mushrooms, so I substituted 3 portabella mushrooms instead. At the end I added a little extra worcestershire sauce and some garlic powder, which really brought out the flavor of the mushrooms. My family raved over this soup!"
"I made this last night at work and it was wonderful. I was able to cut the recipe in half quite successfully. I was not able to use onion as my boss is allergic to onions, but I did use some minced shallots instead. I also added a dash of hot pepper sauce and plenty of freshly ground black pepper. I was so impressed I will now make the recipe at home for my DH. Thanks!"