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Here’s how the rating system works:
= Didn't care for the recipe much, 
= Loved this recipe
| Cream of Wild Mushroom Soup 2006, Barefoot Contessa at Home, All Rights Reserved Show: Barefoot Contessa Episode: Mystery Guest Overall User Rating:  |
Great Soup!
12/24/2007 at 11:50am
User: JACKIE from Seattle, WA User Rating:
This soup is a keeper. I have given this recipe out so many times I have lost count! Thanks Ina!
So-so
12/23/2007 at 09:15am
User: Nancy from Teaneck, NJ User Rating:
This was ok, nothing special...couldn't really taste the flavor of the leeks
A lot of work, but delicious
12/16/2007 at 01:21pm
User: DEDE from Arlington, VA User Rating:
I found this to be really labor intensive, but I have to say that the result was the best cream of mushroom soup I have ever tasted. I added 4 C organic vegetable broth instead of 4 C water when making the broth, and then the additional 2 C water to make 6 C liquid. Also, I used a slightly different mix of mushrooms based on what I could find in the stores and I think that I had more mushrooms than Ina called for, but more mushrooms does not hurt anything as far as I am concerned!
Loved by all.
12/05/2007 at 06:52am
User: Linda from WORCESTER,, MA User Rating:
This was the most delicious soup I have ever made. Every person who tried it loved it. I made it after watching the show where she made it and Mel Brooks wanted more. I followed the directions exactly.
Wonderful Soup
11/27/2007 at 11:17am
User: Elaine from Avon, CT User Rating:
This is a great soup. I added more flour to make it a little thicker, and used 1 can of vegetable broth with the mushroom stock. This recipe does take a lot of time with all the chopping, but it's worth it.
A fabulous soup!
11/26/2007 at 10:27pm
User: ANITA from Hoschton, GA User Rating:
This is one great soup. Followed the recipe exactly, except added 1/2 tsp of white pepper in place of the black, along with a little original Tabasco. Also used fat free 1/2 & 1/2. Great layers of flavor; great soup! Thanks Ina, you're one of my culinary heros.
OMG
11/26/2007 at 10:28am
User: LYNDA from TAMPA, FL User Rating:
I MADE THIS RECIPE FOR THANSKSGIVING. WHAT A KEEPER...ALL OF MY FAMILY LOVED IT. THE UNUSUAL MUSHROOMS WERE HARD TO FIND AT THE GROCERY STORE AND I THINK IT WOULD BE AS GOOD WITH ALL PORTABELLAS. TRY IT YOU`LL LOVE IT..
this recipe was to die for
11/25/2007 at 02:13pm
User: tina from surprise, AZ User Rating:
I have made this recipe twice now. It is very easy to put together. Everyone that has tasted is just loves it. The first time I made it was with just the button mushrooms instead of the different ones listed in the recipe. The second time I made it, I used the 3 different mushrooms and used all 1/2 and 1/2 and omited the heavy cream. I preferred the recipe with just the button mushroom; it had a milder favor and I think presented better in the bowl. Thank you Ina for creating this recipe!
10+
11/23/2007 at 06:45pm
User: Anonymous User Rating:
This was so good it did take longer than the cook time on the recipe.
Absolutely Fantastic
11/22/2007 at 12:43pm
User: Robin from Lakeland, FL User Rating:
I made the recipe but substituted a no trans fat spread and fat free half and half. I am sure it is not as flavorful as with the butter and cream, but the soup still came out great. I will make this again and again. I also boiled down the leftovers from the stock and added the cleaned leek tops and boiled it again for a great stock to save for another recipe. But this recipe is fantastic.
Simply the Best
11/18/2007 at 06:42pm
User: Dyan from Columbia , MO User Rating:
This is the quote from my husband Anthony, vegaterian, regarding the Wild Mushroom Soup, "THIS is the best soup I have ever tasted." I did not have the white cooking wine so I used a red and Wow, does it go nicely with the mushrooms! Enjoy and blessings to all.
Delicious!
11/15/2007 at 07:51pm
User: Ann from Alex, VA User Rating:
I tailored this recipe a bit for my and my husband's taste. I used fat free half N half as suggested by another reviewer and didn't miss the extra calories. My husband is a meat and potatoes guy, so I added cooked chicken breast and some blanched red potatoes to make it a more hearty main dish. Next time I would add a splash of sherry to round it out. We both had seconds!! Try it,you'll love it!!
Absolutely delicious
11/12/2007 at 09:41pm
User: Linda from Milford, MI User Rating:
This was the best soup recipe I have ever made. It was impressive to my guests but so easy to make. I will make this one of my favorites. Thanks Ina
My 1st review
11/12/2007 at 02:50pm
User: Mary from Longwood, FL User Rating:
This is my first review but the recipe was so good I had to write about it. When I finished making the soup, I gave my husband a taste. He pretty near ate the whole pot himself. I need to make it again so I can have a bowl. I even messed up a bit making it and it STILL turned out wonderful. Thank you, Ina. You're the best!
Wonderful!!
11/11/2007 at 05:12pm
User: DEB from Morgan, NJ User Rating:
I have made a lot of soup in my time, but, this one is probably the best I've ever made. Thank you so much Ina. I watched you make this, and it prompted me to try. Do not skip the step of making the broth. I think that is what makes the soup. This is delicious. I used FF half & half to save some calories, but you would never guess by the rich taste of this soup.
Fantastic!
11/11/2007 at 01:32pm
User: null from null, null User Rating:
I made this today for lunch. Totally blew my family out of the water. Even my teen son said I had a keeper. I'm so proud of myself!!
Cream of Wild Mushroom Soup
11/11/2007 at 11:14am
User: Karen from Mequon, WI User Rating:
I wowed my family with this recipe! The ingredients were easy to find and even easier to put together. We loved it so much we are adding it to our Christmas Dinner menu...thx!
BEST MUSHROOM SOUP EVER
11/08/2007 at 12:51pm
User: Mary Ann from Vero Beach, FL User Rating:
My husband and I both love this soup. I will be a part of my holiday dinner.
Wonderful soup!
11/07/2007 at 09:52pm
User: Lisa from Canton, MI User Rating:
I made this the other night for dinner and substituted store-bought vegetable stock, rather than making the mushroom stock. This made the recipe even easier to prepare and it still tasted fantastic. Highly recommened this if you love mushrooms!
Delicious!!
11/07/2007 at 01:37am
User: Anonymous User Rating:
The soup is so delicious! Next time I make it I will add a bit more flour to make it a little thicker. I had leftovers and decided to freeze it to see how it held up. It couldn't have been any better, just as delicious tonight as it was the day I originally made it.
Another Winner!
11/06/2007 at 06:51pm
User: Carol from Manhattan Beach, CA User Rating:
I followed Ina's recipe exactly and the soup turned out great. I think it is important to simmer the broth and saute the vegetables exactly as directed on low heat to get the optimal flavor and texture. I would like the soup to be just a little thicker next time, but am not sure how to achieve that. Would I just use extra flour?
You will love it!
11/05/2007 at 11:41am
User: Susan from Durham, NC User Rating:
When I heard Mel Brooks and Jeffrey, Ina's husband, rave about this soup on TV, I knew it would be delicious, but I didn't expect it would be the best mushroom soup I ever tasted. I just followed the recipe & boy was it good! We were scraping the china off the bowls to get every last drop. I can't wait to make this for company.
Great slow food
11/04/2007 at 01:39pm
User: AMY from Louisville, CO User Rating:
Wonderfully flavorful and comforting! It doesn't take a lot of skill to make it, but it does take some time. It is well worth it to make the stock and saute the leeks and mushrooms for the full time to develop the depth of flavor. Like Ina says in the episode, could easily be made earlier in the day or the day before and heated up. It would probably be even better. I agree with another reviewer that the black pepper would be a little harsh so I used white pepper. I will definitely make this again on a relaxing weekend afternoon.
Fantastic!
11/04/2007 at 07:59am
User: Candy from Canal Winchester, OH User Rating:
This soup is awesome and fairly easy to prepare! My guests went crazy for this soup. One of the guests is the Minister of Music at my church and he asked me to make this soup....for 75 people!
Awesome flavor
10/29/2007 at 08:09pm
User: Jean from Manitowoc, WI User Rating:
This soup was wonderful. The depth of flavor made me realize why this was a far better recipe than the others using chicken stock and less cooking time. Some things are worth waiting for! I would serve this at a holiday dinner party.
um um good
10/26/2007 at 07:05pm
User: Anonymous User Rating:
Absolutely fabulous. The best soup I ever had and I made it! One thing I will omit next time is the wine, I'm not a big fan of wine in general. I'll just add more stock next time. My whole family enjoyed it and they can be some tough critics. I served it with a big loaf of crusty bread for lunch. I'm making the chicken parm from the episode for dinner tonight lets hope it's as good.
Awesome!
10/25/2007 at 01:42pm
User: Anonymous User Rating:
I made this soup for my family and it was a HUGE hit!
awesome!
10/24/2007 at 11:02am
User: pat from salem, MA User Rating:
It warmed my belly and my soul! It was rich, woods and had an awesome flavor. thank you
I'll never buy Campbell's Mushroom Again
10/23/2007 at 01:53pm
User: Mary Ann from Surprise, AZ User Rating:
Ina - WOW! My daughter and I regularly cook with your recipes, and we are NEVER disappointed. Anyway, this recipe was so fabulous (I'm a regular Campell's cream of mushroom soup eater, but no more! This is so easy and delicious, I can't stop eating it! My only beef with you is that there aren't more new Barefoot Contessa shows. Yours is the ONLY Food Network show that I watch faithfully.
Easy and great taste
10/21/2007 at 02:14pm
User: Anonymous User Rating:
I loved this recipe--pretty easy and had great flavor. The only reason I didn't give it 5 stars is because I thought there was a bit too much leek. I think next time I'll use the amount called for to obtain the flavor, but won't add all of it to the soup.
Good, made change/addition
10/20/2007 at 09:31pm
User: SCOTT from SAN DIEGO, CA User Rating:
I added a half teaspoon of minced Croatian truffles (It's October!). And I substituted half and half for the cream, for a healthier recipe. Very nice, worth the time.
Yum-O!
10/15/2007 at 11:55pm
User: Anonymous User Rating:
Yummy soup. I substituted Fat free half n half to reduce the calories and fat and it was perfect.
SUPER
10/15/2007 at 05:44pm
User: Leslie from Jamul, CA User Rating:
I made this for friends, they loved it. This is a keeper.
5 Star Restaurant Quality - VERY IMPRESSIVE
10/12/2007 at 04:09pm
User: Jacqueline from Palm Springs, CA User Rating:
I'm a good cook and like to improvise, but I followed this recipe to the letter and produced a five-star, restaurant-quality soup that I've only ever dreamed of making in the past. I served it with panini toasted artisan bread and Caesar salad for an amazing dinner. There are several steps, but nothing difficult. I used 2-Buck Chuck white wine from Trader Joe's and it was subtle and excellent for this soup - only enhancing the flavors. This will be on my short list of favorite elegant recipes from now on. Ms. Garten has not been wrong yet on anything I've tried of hers. However this could be my favorite yet. Elegant and cozy at the same time. Filling - you really don't need much else to make a memorable meal. I am Duff Goldman's mom and I know food. This is a keeper!
Follow directions carefully
10/05/2007 at 05:14pm
User: Anonymous User Rating:
Overall good flavor. My soup turned out a little gummy and the leeks didn't brown like they were supposed to. I would suggest using 2 small leeks.
Very delicious. Just a couple comments
10/05/2007 at 01:55am
User: Stacie from Redondo Beach, CA User Rating:
It is very important to taste the end result before serving for flavor. Great flavor overall per everyone who ate it. But the recipe did need salt at the end and yet the black pepper recommended in the recipe made the soup a tad bid too peppery. I might try white pepper instead ground fine instead of freshly ground black pepper next time. I also added more fresh thyme leaves after tasting and after adding the fresh parsley as the homemade broth in the recipe didn't seem to hold any thyme flavor. But overall a winner.
good
10/04/2007 at 01:41pm
User: SANDI from averill park, NY User Rating:
I made it and everyone raved about it but I thought it was missing something. I dont know...maybe beef broth or something. I thought it was flat. I'd make it again. I served it to 6 or 7 people and they loved it.
Amazing
10/03/2007 at 04:40pm
User: Kristy from Omaha, NE User Rating:
This last weekend I was hosting and throwing my own birthday party, for the first time, and I couldn't decide on what to make for the food. Now I'm a HUGE party planner for my husband and children, so the food always has to be good, otherwise I'm not satisfied. Well, a day or two before the party I still hadn't decided on the menu when I saw this episode on B.C. (Barefoot Contessa) and it looked so good and seemed to be yummy I decided this was what I was going to make, that and the French grilled cheese sandwiches from another episode of last week of B.C. also. Needless to say I was going out on a limb. BUT, these two dishes from Ina Garten were simply put AMAZING. Not too difficult, but worth the work and time. Along with Ina's vanilla ice cream soda, this party was by far the happiest I've been with the menu for a party. Awesome!!! And that's with that I even messed up on the recipe a bit and it still turned out totally amazing. Thank you so much.
Cream of Wild HEAVEN
10/03/2007 at 10:40am
User: Rene from Doylestown, PA User Rating:
This is hands down, the best soup I've ever made or tasted! Even my 7-year old-not-quite-into-mushrooms daughter had seconds!
Can I give more than 5 stars?
09/30/2007 at 08:09pm
User: Sarah from Columbus, OH User Rating:
Wow, this soup was so rich and creamy and fragrant! I could only eat a small amount even though I wanted more, but that was good, because it reheated well and I even froze half of it. There is nothing that I would change--Ina's recipe's are all so well-tested. I've never had a cream of mushroom soup that came close to this. It's a great dinner with a good piece of sourdough bread.
ONE WORD - "AWESOME"!
09/27/2007 at 02:54pm
User: Teresa from Marysville, OH User Rating:
I made this soup for my Mother-In-"Love" and her friends for a lucheon. EVERYONE loved it! Thank you, Ina.
Perfect!
09/25/2007 at 08:55pm
User: Anonymous User Rating:
Followed the recipe exactly. It was absolutely wonderful! I will most definitely make this again!
Heavenly
09/19/2007 at 07:30pm
User: Valorie from Mascotte, FL User Rating:
Great soup I loved the creaminess and the wine just brought it all together. Thank You Ina
WOW
09/17/2007 at 05:49pm
User: Dick from Oxford, PA User Rating:
I bow down to you Countessa, I like to recipie tinker but wouldn't change a thing. Oh My Lady Ina, you can cook. PS love the format of your show.
Outstanding!
09/17/2007 at 12:06am
User: Karen from Modesto, CA User Rating:
"Outstanding" is what I heard as my husband and his best friend ate this soup. I really enjoyed the experience of making this soup and the accolades afterward. Thanks, Ina.
Superb
09/16/2007 at 07:20pm
User: Mary-Elizabeth from Lyman, ME User Rating:
Nice presentation, easy and very tasty.
wild about cream of mushroom soup
09/15/2007 at 01:08pm
User: Ami from Monmouth Beach, NJ User Rating:
As with all of Ina's wonderful recipes, it was easy to follow, used easy to find ingredients, and resulted in a comforting and tasty soup.
Too Too Good!!!!
09/15/2007 at 12:51pm
User: Mary from Woodstock, GA User Rating:
Easy, fantastic taste and super easy to make. This is really a keeper!!! With winter on its way this is a dinner in itself!! Serve with some crusty bread!! You can't go wrong!!
Heavenly Soup for Mushroom Lovers
05/31/2008 at 07:23pm
User: Brenda from Erie, CO User Rating:
I made this for my family, as published, and it was a huge hit. This recipe has been added to my collection for future and frequent use. Thanks Ina!
Awesome!
05/05/2008 at 09:06am
User: Kathleen from Ridgefield, WA User Rating:
I made this soup for the first time for company. It was wonderful. Everyone loved it and just kept saying how delicious it was. I can see why Mel Brooks wanted more. I made this the day before and cooled it in the pot, refrigerated it overnight and gently reheated it before dinner. It was perfect.
Very rich!
05/04/2008 at 02:19pm
User: Angie from Columbus, GA User Rating:
I made this soup for "A date night at home with my husband" I loved it, but it was a little to rich for his tastes. This soup is very labor intensive, but if you like creamy and very rich this is a great soup! Thanks Ina!!
Creamy and Yummy
04/29/2008 at 01:01am
User: Julie from Tracy, CA User Rating:
I followed the recipe exactly and it came out very savory and creamy. I definitely recommend making the homemade stock - it is not hard and I think really helps add flavor. I would also recommend letting the soup sit for about 45min to an hour after combining all the final ingredients. It really allowed all the flavors to combine. I also used F-F H & H to shave a few calories and it was still fantastic. A definite "do over."
umm ummmmm good
04/26/2008 at 12:07pm
User: constance from massapequa park, NY User Rating:
I loved this receipe , I did not add the cream and it was almost like a french onion soup. This is a food idea for a rich broth, I ate this every nite for a week before dinner. I think barsfoot is the best.
Fantastic
04/15/2008 at 08:49am
User: Cheryl from Jarrettsville, MD User Rating:
This was probably the best cream of mushroom soup I have ever tasted. The prep time was longer than listed but it was well worth every minute. I used 3 cups water and 3 cups vegetable broth, other than that I did not deviate from Ina's receipe. I have to say I am partial to Ina's cooking and I haven't been disappointed yet!
Best Ever!
04/14/2008 at 10:22am
User: Pamela from Frankford, WV User Rating:
Worth all the effort. And fun to make too. I just used regular button mushrooms and can't imagine it being any better. I took samples to everyone in my family and the ratings were A+
delicious by time-consuming
04/13/2008 at 05:32pm
User: MARY from Bowling Green, KY User Rating:
I've been looking for a recipe to rival the cream soups I've experienced during my trips to Ireland, and this did not disappoint. Today started out as a cold rainy spring day that was perfect for letting a good, hearty soup simmer on the stovetop. This is not the soup for those plans...there was a lot of up, add this, stir this, whisk that, let simmer 10, up and add this....etc. But the taste was worth the effort.
The Best of the Mushroom
04/13/2008 at 11:34am
User: Anonymous User Rating:
Full of flavor, easy recipe to follow.
Wild Mushroom soup
04/07/2008 at 08:36pm
User: Glenda from Altoona, PA User Rating:
As always, Ina has the very very best recipes and techniques. She is my hero.
The best mushroom soup
04/06/2008 at 12:50pm
User: Donna from Boise, ID User Rating:
This recipe is the very best mushroom soup I have made to date. Thank you for having today as a Barefoot Contessa marathon. She is my favorite chef of all you have. I make a great deal of her recipes and none have failed.
Absolutely Delicious
04/04/2008 at 11:21pm
User: Anonymous User Rating:
I made this tonight and served it with Ina's salad with mustard dressing and some ciabatta rolls. What a treat...really delicious and filling. My husband raved about this soup. It was a bit time consuming to make but well worth the effort. Thanks to you, Ina. By the way, I had a surprise birthday lunch for a friend of mine and served Ina's Ceasar sandwich and homemade tomato-basil soup from the Basics cookbook. Got complements galore. What a sandwich!! Check out the sandwich recipe at this website.
Wonderful for Company
04/01/2008 at 11:16am
User: Laura from Gallatin, TN User Rating:
Every time I make this soup my guests rave! It is quite heavy so I keep the main course a bit lighter when I serve this.
A Big Hit!
03/19/2008 at 02:34am
User: Anne from Felton, CA User Rating:
This soup was perfect made exactly as the recipe instructed. It mellowed in the fridg for about 24 hours before I added the cream and half and half just before serving. Everyone loved it.
DEEELICIOUS!
03/17/2008 at 04:08pm
User: Michaele from Ft. Myers, FL User Rating:
This ia a superb soup. Perfect for company or special occassions. I must add though, it is labor intensive so I would make it the day before you need it!
Best tasting/Restaurant quality
03/11/2008 at 12:36pm
User: JACKIE from BURLINGTON, NC User Rating:
Preparation was easy, ingredients readily available. This is the best tasting soup ever. It made enough for 3 people for dinner (w/crusty bread) and 2 people for lunch the next day. It is a beautiful, hearty, stick to your ribs soup. I will be making this again
Best Soup Ever
03/09/2008 at 11:50am
User: Wendy from Rockville, MD User Rating:
This is the best soup I've ever had. I use the three mushrooms called for in the recipe, plus about 6 oz of oyster mushrooms. I also usually increase the total amount of the other mushrooms, usually about 8 oz of each. I've made this soup for other people and everybody loves it. It is somewhat time consuming, but well worth the effort. I usually make it ahead of time, then just reheat before serving.
Patty in Cicero
02/28/2008 at 11:34am
User: patricia from cicero, NY User Rating:
I've been making Ina's recipes for years. Her Wild Cream of Mushroom Soup has become one of my family's favorites. It has the deep flavor of the mushrooms along with the sweetness of the cream and butter. We just loved it.
Rocked my mouth
02/23/2008 at 04:02am
User: Shannon from San Jose, CA User Rating:
The best mushroom soup ever. Very light and full of great flavors unlike anyother mushroom soup I've ever had. You can never go wrong with Ina's recipes.
Loved it!
02/18/2008 at 07:59pm
User: Katie from salem, MA User Rating:
Made this recipe exactly as written, thought about substituting broth for some water - but did not. Dinner crowd of 6 gave it rave reviews. It is also a great make ahead dish and the 20 minute simmer here and 30 minute simmer there gave me time to set the table, vacuum and really get ready. Then it was a quick reheat and serve. Very, very good. Followed it with Ina's Lemon and garlic roast chicken - all that was missing was Jeffrey......
Great mushroom soup
02/17/2008 at 06:56pm
User: Ray from Sarasota, FL User Rating:
My wife and I made the soup twice in three days Everyone said it was awesome!!!
FABULOUS!!
02/08/2008 at 12:25pm
User: Mary from Kingston, MA User Rating:
I watched her make this and when I saw the look on Mel's face when he tried it, I knew I had to make it...and I'm SO glad I did!! This was the best soup I've ever made. I cook a lot and love trying new things. This is definitely a keeper. It did take some time but it's not like you are hovering over a stove for hours. It basically cooks itself. All the different flavors really came together. Make this soup...you won't be disappointed.
Super Easy!!
02/03/2008 at 08:36pm
User: Marisa from Canal Winchester, OH User Rating:
This was a great recipe! Super flavorful & oh so easy to make!!
my wine killed it
02/03/2008 at 01:05pm
User: Anonymous User Rating:
really disappointed with the result. i'm by no means any wine expert so i just use the chardonnay that i usu. cook with.ck... but i think the wine flavor was too strong and it killed the soup. if i were to try again, which i prob won't, i'd substitute the wine w/ sto
Delicious!!
02/01/2008 at 03:10pm
User: null from null, null User Rating:
I thought this soup sounded wonderful and I entered it into our annual office soup contest and won! Everyone raved about it. Definitely recommend it!
Quite Good
02/01/2008 at 04:36am
User: JULIET from Denver, CO User Rating:
Was well received all around my table and in my opinion was even better as an ingredient in the next evenings dinner! Thanks!
Just Like Soup from a Five Star Restaurant
01/28/2008 at 12:00am
User: SUE from Oklahoma City, OK User Rating:
I made this soup last night and it is every bit as wonderful as the others said. I knew from watching the episode it would be as good as from a five star restaurant. There's no substitute for fresh vegetables, real butter and olive oil, and real cream. Ina Garten is by far the best cook on this site. Her recipes are gourmet, yet not complicated. Thanks again, Ina, for a winner! And Mel Brooks was so cute!! BTW, I brought home a rotisserie chicken from the grocery store for dinner today. I sliced the breast into servings, topped with the mushroom soup and heated in the microwave oven. It made a nice entree that tasted homemade.
Delicious!
01/25/2008 at 02:30pm
User: null from null, null User Rating:
This soup is so smooth and delicious. I have to make a lighter version without butter and heavy cream.I used half 2% milk and half cream with less of both for my total fat. I am a little shocked by all the reviewers who use fat free half and half. The first and most prevelant ingredient in that product is corn syrup and high fructose corn syrup. I would not dare take Ina's beautiful soup or any other recipe for that matter and pour corn syrup in it. Read the labels friends please.
good, but not great
01/24/2008 at 07:11pm
User: daisy from las vegas, NV User Rating:
this soup was good but a little bland. I added sherry at the end. Not worth the work. Maybe next time I'll try some veg. stock for better flavor.
Amazing!
01/23/2008 at 05:50pm
User: SCOTT from Taunton, MA User Rating:
In a word, this soup is Amazing! Restaurant quality. Full of buttery rich mushroom flavor. I took another reviewers advice and used 4 cups of vegetable stock with 2 cups of water. The mushroom stock alone is fantastic. Will definately make a batch of that and freeze it to add to other soup stocks. This soup is definately being served as a first course next Thanksgiving!
THE BEST!!!!
01/22/2008 at 12:47pm
User: Maiko from Walla Walla, WA User Rating:
This is by far the best soup I have ever had. I love mushrooms too. When I made the broth it was a little short so instead of water to make it 4 1/2cups I used chicken broth. SOOOO Good!!!
Great Recipe
01/21/2008 at 07:02pm
User: Anonymous User Rating:
This soup was very good. To jazz up the presentation, I placed the soup in ovensafe bowls and covered the top of the bowl with a piece of puff pastry brushed with egg wash. I baked them for about 10 mminutes in the oven and they came out golden and beautiful.
Not so flavorful
01/19/2008 at 10:45am
User: Anonymous User Rating:
I like almost all of Ina's recipes; however, his recipe was very time consuming, and it didn't have much flavor. For an outstanding cream of mushroom soup, try the recipe out of Colorado Cache.
Fantastic!
01/13/2008 at 11:51pm
User: Summer from Kirkland, WA User Rating:
This is a great weekend soup -- certainly wouldn't work on a busy weeknight due to the labor and time involved, but when you have the time, it's worth the effort. My 13 year old daughter proclaimed this soup "a million billion times better than Campbell's." I loved the creaminess, the subtlety of the wine, and the richness of the broth. Thanks a "million billion", Ina!
Just Amazing
01/13/2008 at 02:40pm
User: Dallas from Royal Oak, MI User Rating:
This is hands down, the best recipe I have downloaded off of this website. I highly recommed trying this out at home! Thanks Ina;)
Soup Coup
01/05/2008 at 10:31am
User: Beverly from Las Cruces, NM User Rating:
This was a fabulous soup for a cold afternoon. It was extremely easy to make and was delicious!!!