Servings: 4 to 6
A far cry from the canned version, this rich soup is rounded by hints of warm, toasty cumin and gently bitter brown ale.
There is an imbalance between the mushrooms, the leeks, and the cumin; and the mushrooms lose out. The leeks and cumin predominate. The soup is improved somewhat by letting the mushroom/leek mixture simmer in the stock before blending. It is also better the day after it is made when the flavors have had time to meld. All in all, there are too many good mushroom soups to spend much time on this one.
This was really tasty-- I love the hint of cumin! Ours had a good balance of mushroom and leek flavors, with neither overwhelming the other. Even my 9-year-old kid loved it.
This was really disappointing. The soup lacked the richness and earthiness I was hoping for and ended up tasting and looking like leek soup. The toasted cumin was really nice, but this soup needs way more mushrooms (or way fewer leeks), and maybe I would roast them first.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.