This is easy enough for a weeknight and delicious enough to serve for a fancy dinner party. Can't rave enough! Pefect fall/winter dish
Made this from leftover ingredients of an old family favorite. We had to serve the favorite at a party and made the new just to use up the mushrooms the night before. This just blew the doors off the favorite. One slight change: we didn't have half n half, so we used almond milk. It was SO good.
I need to experiment because the recipe is definitely not more than three stars.
Update, I so love this recipe! It is so easy and taste better the more a person has. I actually will make it and eat it the second day because it was that much better the second day!
What a wonderfully simple soup that tastes so exquisite! It took very little time to make. I can't wait to try it with different mushrooms to experiment with the flavor.
One of my favourite recipes! I recently made this for a dinner party and served it as an amuse bouche, mushrooms two ways. I put tiny bit of the mushroom mix aside before I added the broth then served the soup in a shot glass accompanied by a mini parmesan tuile basket filled with a dollop of persian feta and the mushroom mix. It look great and tasted delicious!
I've had my eye on this recipe for years and finally made it. Scrumptious. I used 1/2 cremini, 1/4 each shiitaki and chanterelles. Added dash of red pepper flakes while sautéing onions and puréed entire batch. Doesn't need much 1/2&1/2. Favorite dish of my dinner party. I will make again!
Made this tonight with Shitake and chanterelle mushrooms. Used my homemade turkey broth and extra fresh thyme from my garden. Fantastic soup with sour dough bread on a cold fall day!
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.