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Reviews (49)
Back to TopTriangleThought this was good, but on the bland side. Did use button & portobella, and added fresh cracked pepper.
garlicbutter
Mechanicsville, va
2/18/2015
Easy on the preparation. Delicious.
pagraff
St. Paul, MN
2/24/2013
This is our go to recipe for mushroom soup. I add 1/4 tsp of nutmeg & 1/4 tsp of paprika for a slight depth of flavor. The soup is even better the second day. Typically I use all chicken broth, that's what I have on hand. I use 20 oz of regular mushrooms for the base & another 20 oz (sauteed) for after the soup has been pureed, with a garnish of fa*ge Greek yogurt. The soup's even better if the mushrooms are slightly brown & not fresh. Nice to have a flourless cream soup, as well.
FWMiller
1/16/2013
Definitely better than anything you could find in a can, but not that exciting--thought it was a bit bland. I doubled the cream, added some salt, and used cremini mushrooms, but wasn't thrilled with the result.
sitagaki
10/30/2012
Very good and creamytaste. It is a greatrecipe. I thought itwas smart with justa bit of whippingcream and some riceto cut off the heavytaste it might have.
Anonymous
Romania
8/16/2012
This is far and away the best cream of mushroom soup recipe I've tried. I'm a die hard mushroom lover and have tried them all. If it is too brothy, then you might not have blended it enough. Works best to use an immersion blender if you have one, or you might have needed to cook it down more. As for the use of button mushrooms, there is no reason to limit yourself if you feel the flavor is lacking. I've used a variety of combinations of available mushrooms and it is always delicious. You want to be sure to use a good flavor broth, and you absolutely need both beef & chicken to make it turn out right. I've made it at least a dozen times, and I've never been disappointed.
lsmyth
Los Angeles
11/21/2011
So-so. As for the leeks, I like potato and leek soup better, and this version of cream of mushroom soup is pretty plain since you're using button mushrooms and sauteing them. I didn't like the beef broth because I thought it was trying to put flavor where there isn't really any. I have a better recipe for cream of mushroom soup that uses oven roasted crimini mushrooms instead.
_mjf
8/24/2011
I love this soup, Cream of Mushroom is one of my favorites. I will make it again. I did not use rice instead I used 3 tablespoons of cornstarch and did not add leeks, used scallion onion and added Fresh Thyme as well.
PumpkinAce1
Toronto, Ontario
3/8/2011
This soup is amazing. I am part of a soup exchange at work and I made this for 3 others there. everyone loved it. I also made this for my boyfriend and my doorman had some too and they both really enjoyed it as well. I did add a little bit more rice and upped the mushrooms to 2.5 lbs. I also added more broth at the end to thin it out a bit.
jl1180
New York City
11/3/2010
I have added a little salt and fresh ground pepper andas another reviewer mentioned, after blending alltogether I added finely chopped portabello mushroomssauteed in 1 tablespoon of butter; final touch by addingsome sour cream; will make it again
Athenian
10/25/2010
Fantastic! I used a combo of button and portabello mushrooms, plus only pureed maybe 2/3 of the batch, stirring in the remainder. My husband and daughter had two bowls each!
nevusmom
Oklahoma
5/20/2010
Actually, rice is necessary - it's starch. Sometimes they sell it in powder form to thicken up desserts and soups like this. It's what helps make "cream" of mushroom soup creamy, not soupy. You could probably use a potato for your starch instead of rice. I liked it much. I added the salt and white pepper while it was cooking - before adding milk(there's no stock or canned broth around here). I worked around it loosely, probably halving the recipe, since there was only 1 leek, I cut up the green with the white. sprinkled with some nutmeg , and voilà! a healthy change in winter. I would have given it four forks, but my enthousiasm may be due to my current hunger, so I'm trying to be fair
hunting4aveggie
strasbourg, france
2/2/2010
I was disappointed because for a cream soup the consistency was rather thin. It was too brothy. Otherwise the flavor was good. I used it on the Atkins diet.
NicoleCooks4Joe
Roseland, NJ
12/12/2009
This was quick and easy. I would make it again.
paulc24
melrose, ma.
11/9/2009
I really loved this. I sauteed an extra1/2 lb of mincedbaby portobellomushrooms in a Tbspof butter for about10 minutes and addedto the finishedsoup, for thatmushroom texture.Delicious.Otherwise, made itexactly as written,if your mushroomsare good it needs noother flavors.
bamydood
Key West, FL
10/16/2009
TagsSoupSoup/StewMushroomVegetableLeekRoot VegetableRiceBeefMeatChiveStarterMainDinnerNut FreeGluten FreeWeeknight MealsSimmerBlenderBon Appétit
