This fresh take on cream of mushroom soup gets deep flavor from grilled mushrooms, sun-dried tomato paste, and a dash of brandy.
very good. the brandy seems to take an extra day to blend in . . half the amount of brandy may be enough
I really liked this. My husband liked it but didn't love it. I was unble to grill' the mushrooms - I broiled them instead. I would like to try this again when I have a grill available.
Definitely delicious and a special occasion starter. I enjoyed making this soup; grilling the 'shrooms added a tasty twist. I generally stay away from 'creamed' things, but once in a while we all need to indulge! I had to really scour my local Whole Foods for the sundried tomato paste, but the flavor added made the hunt worthwhile. I'm taking the remainder of the batch as a hostess gift for a fellow foodie--including a small portion of the SDTpaste and a copy of the recipe.
Perfect for a 4 to 6 oz starter to an elegant dinner. I added 1/2 umami paste to 1/2 tomato paste. Oh wow. Perfection
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.