So good. To lower the fat and salt, I used reduced sodium chicken broth and plain greek yogurt instead of half and half. I also used some dried as well as fresh wild mushrooms, and it didn't affect the flavor at all. I will definitely use this again!
This was great. I used a combination of chanterelles, shiitake, and crimini mushrooms, and oloroso sherry. Next time, maybe I'll try a fino or a manzanilla, although the oloroso was very good.
Ahhh...I love this soup and have been making it for years. I can't believe that I haven't reviewed it until now. I think that the soy and sherry really set this soup apart from the other mushroom soups. It even tastes great with just button mushrooms and milk instead of half and half.
The soup is delicious. I did not have thyme so I substituted tarragon instead and it was perfect. I have made this a few time for guests who also loved it. We have beautiful sterling silver demitasse cups that I served the soup in as a starter. It also freezes perfectly.
Absolutely hands-down, the BEST mushroom soup recipe! I have gotten rave reviews and had to pass out the recipe to everyone who had tasted this delicious course (as well as encourage subscriptions to your magazine). The sherry, thyme, and soy sauce are the secret ingredients that make this a Fine Cooking knockout! Thanks!
This soup was a hit at my Thanksgiving dinner this year! The flavors were great and the texture was perfect. The next time I make this I will try omitting the half and half for a healthier version.
It wasn't as thick or as creamy as I expected it to be, but the flavor was excellent.
This soup is absolutely wonderful. When I served it to friends, one of them said he'd "like to swim in it." I didn't change anything in the recipe and the light drizzle of truffle oil really was a great way to finish it off.