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My review
Delicious Mushroom Soup
Eve Bloom
"This mushroom soup is really simple, and makes a thick, creamy textured soup. Water can be added after cooking to make a thinner soup, or try adding cream if you like. I make this in a wok but you can use a stock pot, whichever you have available. Serve hot with toast."
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Ingredients
servings 70 calsOriginal recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Heat oil in a wok over medium heat, and saute mushrooms, onion, and celery or carrot in the oil for 10 minutes.
- Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour.
- Take mushrooms, onion, celery and rice out of the soup. Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot.
Nutrition Facts
Per Serving: 70 calories; 3.6 g fat; 7.9 g carbohydrates; 2 g protein; 0 mg cholesterol; 345 mg sodium. Full nutrition
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Reviews
Read all reviews 5062 Ratings
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Most helpful positive review
4/30/2006
I've made this soup twice now and I will say I prefer NOT blending any of the soup- we like chunks of veggies - not pureed veggies! Also, when I blended, I only blended half of the mixture so th...
Most helpful critical review
6/23/2011
I had to keep adding broth to make this come out like a soup but in spite of this it turned out more like a rice soup, rather than a mushroom soup--which was not what I was aiming for. I ended ...
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4/30/2006
I've made this soup twice now and I will say I prefer NOT blending any of the soup- we like chunks of veggies - not pureed veggies! Also, when I blended, I only blended half of the mixture so th...
3/24/2003
I made this soup for my roommates and it came out wonderfully. I used both carrots and celery, I substituted vegetable stock for chicken broth and I let it simmer for close to three hour. I ch...
11/18/2002
Easy to make and quite good. I used wild rice and portobello and button muchrooms. Low salt/no fat chicken broth lowers fat content, also. All in all, fabulous meal.
4/27/2007
This ended up as a tasty, hearty, vegetarian soup following the advice of other reviewers: added garlic, more carrots and celery, dry sherry and Sirucha hot pepper sauce. I used 4 portobello m...
1/21/2007
I followed the recipe with two exceptions. I added two cloves of crushed garlic and 1/4 cup of sherry. The soup was wonderful!
11/12/2003
This tasted wonderful! I used 1/2 cup rice to make it thicker, and I did not process the contents in a blender, I left it as is, and it came out absolutely wonderful! This is definitely a reci...
4/3/2008
I omitted the soy sauce and opted to use lower sodium veggie broth to cut down on the salt content. I also added a few cloves of garlic. Turned out VERY yummy. I will be making this again for...
3/12/2009
Yummy! I will be making this soup again soon since hubby and I ate almost all of it in one sitting. I recommend not adding additional salt. I used low sodium soy sauce with no extra salt and it ...