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How would you rate Sherried Cream of Portobello Mushroom Soup?
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Reviews (33)
Back to TopTriangleI gave this 3 forks b/c it desperately needed to be modified as other reviewers suggested. Here's what I did: I used crimini mushrooms (sliced in the package), 2 garlic cloves chopped,1/2 c organic cream, 1 c of chicken broth (instead of water), 1/4 of red onion diced, a couple of sprigs of Thyme, and Rosemary, Salt & pepper. Sauteed the mushrooms, garlic, & onion w 2 TBSP butter.Transferred to a pot. Added broth and cream.Then used my emulsion stick. De-lish! Will make it my way again.
tracypie5
San Francisco
8/18/2013
One fork means okay and I guess this recipe was okay after a boatload of seasoning. I made the soup as directed and it was tasteless even after adding salt and pepper. I simmered it with some thyme which made it edible.
Anonymous
midcoast Maine
1/31/2011
I've made this twice. Suggest replacing water with stock (chicken) and doubling the sherry. Add salt! Otherwise, awesome
ahcheevers
Fairfield, CT
11/20/2009
I used chicken stock instead of water really brought out the flavor. & used baby bellas and shallots instead of onions. I also added a little dollup of sour cream. tasted great!
toast2town
Ventura CA
11/7/2008
As the recipe iswritten it probablywould have been abit bland. However,I used veg brothinstead ofwater, sauted garlicw/ the onions andmushrooms and used asprig of verypungent rosemary.delicious!
sarahel
Seattle via Amsterdam
9/18/2007
Not what I'd hoped for. I did make somesubs...used vegetable broth in place ofwater, doubled the sherry, and addedthyme. I had to keep adding additionalseasoning because it was just reallybland. Will search out different recipe fornext attempt.
msammyminnie
las vegas
4/14/2007
I used vegetable broth in place of the water, and puréed more than half the solids, because I prefer a thicker cream soup. Would cut the sherry by about 25%, as it seemed to overpower the dish, in my opinion, although the dinner guests loved it. A definite "keeper."
kcourtice
Brooklyn, NY
8/18/2006
I followed the suggestions below to add garlic and thyme--simply delicious. I didn't puree half--simply used my stick blender for a short time to create half puree/half chunky. I also used vegetable broth instead of water. A huge hit with guests!
Karen
NYC
4/13/2006
I skipped the onion and chives (allergies), added 1 tsp dried French tarragon, and replaced some of the water with turkey broth. It was delicious! Very mushroomy.
charlene_no_numbers
Calgary
5/16/2005
I agree with the previous reviews that this soup was, by itself, a little on the bland side. However, the extra sherry, along with some garlic and balsamic vinegar did seem to help. I topped it off with some freshly shredded white cheddar cheese which gave it some extra kick. Preparation was extremely quick and easy, so that was a bonus.
Courtney Hanco*ck
Albion, MI
2/5/2003
The person that said it lacked pizazz was certainly correct, as is the soup will be a little bland.....I added some saffron, about 4 ounces of bud light(thats what i had), 2 cloves of chopped garlic, a drop of balsamic vinigar, and a few extra tablespoons of sherry.....Perfect.
Rick
central jersey
9/15/2002
I'm not the cook in the house and I was able to make it easily and in no time.
Anonymous
New Jersey
10/13/2001
This soup is delicious, quick and easy. I must admit that I used the recipe as a blueprint and made a few modifications. I used beef broth instead of water, and will substitute a homemade mushroom broth (from leftover stems and trimmings that I keep in the freezer for just such purposes) for the water when I make this for my vegetarian friends. I have used white wine instead of sherry when I'm out of sherry, and half & half instead of heavy cream to reduce the amount of fat. Using a hand-held immersion blender cuts down on the dishes to wash. Adding fresh tarragon or thyme adds another dimension to the soup, but if you love the pure earthy flavor of portobello mushrooms, you can skip the herbs.
Anonymous
Rochester, NY
10/2/2001
Save time and avoid washing the blender...use a hand held blender wand right in the pot to partly puree. Like others, I used what I had on hand; half and half and chicken stock. Added a sprig of tarragon for flavor and lots of salt and pepper.
Anonymous
Miami Beach
9/27/2001
Very bland! No pizzazz! Maybe needs some garlic, shallots instead of yellow onion, balsamic vinegar instead of sherry! It needs something... Had this for lunch just now, husband said no go (loves MUSHROOMS), cooked it down to be served in the future over pasta.
Susan
Buffalo NY
4/26/2001
TagsSoupSoup/StewSherryAlcoholBeveragesEnglishBritishEuropeanPortobello MushroomMushroomVegetableStarterDinnerNut FreeGluten FreeVegetarianEasyQuickWeeknight Meals30 Minutes or Less5 Ingredients or FewerSimmerFood ProcessorBlenderWinterSpringGourmet
