Recipe by: Michelle Chen
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I was looking for a simple cream of mushroom soup recipe ... and this is it! I didn't use thyme, and I did use the stalks (don't like to waste). I pureed the stalks in a food processor to make...
Very tasty soup. A little different as mushrooms are not pureed but still good. I had no light cream in the house I used sour cream and it worked quite well.
I was looking for a simple cream of mushroom soup recipe ... and this is it! I didn't use thyme, and I did use the stalks (don't like to waste). I pureed the stalks in a food processor to make...
This is the best cream of mushroom soup recipe I have tried on this website. My husband LOVED it and he hates mushrooms. Every time I make this for dinner guests they rave about it. This dish is...
I added a few items, and it turned out very tasty. I used 3 oz. of shiitake, 6 oz. of portabella, and approx. 8 oz. of white mushrooms. I did not have fresh thyme, so I used about 1/2 tsp. dry...
I like this because you don't puree the mushrooms, leaving nice pieces in the soup. I used chicken broth rather than vegetable and added an extra tablespoon of flour for a thicker soup.
Very nice soup with a good depth of flavor. I used chopped shallot instead of green onion and chicken stock in place of vegetable broth. I coarse chopped the mushrooms instead of slicing, for ...
This was the best soup I ever made. I used chicken broth instead and a little more flour. We Loved It!!!!
This is wonderful!! It was so easy! I doubled it and it all went. I tried it with asparagus that was great too. I also tried it with spinache, not so good. But the mushroom soup is the best i've...
This is a great recipe. I use a combination of wild mushrooms, any will do. Chop finely. For our tastes, I use more flour, for a thicker soup. I, too, use chicken broth, rather tha vegetable. I ...