*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I give this soup a round of applause!!! Okay, I may sound like a total idiot, but I just loved this! I was expecting it to be similar to Cream of Mushroom Soup, but it was more of a flavorful soup than a creamy, rich one. True, it was rich even though we used Skim Milk and Light Sour Cream. But it was fabulous nonethless! I can understand why some previous reviewers opted to lessen the lemon juice and dill. However, I think they all added to the flavor in a wonderful, round-about way. The only change I made is to use fresh basil instead of parsley because our parsley plant is, um, dead, but it was still excellent! With some bread and a salad, this soup is a complete meal. This might sound weird, but next time, I would consider adding some bacon. I think that would kick up the flavor another notch! (Quoting Emeril now :o) Some potatoes or chicken added might be good as well. Then it would be almost like chicken stroganoff soup? Yummy. This is one of my favorite soups!!! Oh, by the way, it was so easy to make! I am 15 years old and have only been cooking for about a year or so and found it SO easy! In fact, I did it while doing my homework. HIGHLY RECOMMENDED!!!
Hubs and I found this soup excellent, exquisite and extravagant, but unfortunately we also both agree it falls short of perfection just for the fact that it calls for about twice the parsley it should. I used an "exotic mushroom medley," (package description, not mine) which gave this great texture, different shapes, and bold flavor. The dill and lemon both play their parts and have important contributions. I used a good, sweet Hungarian paprika which really makes a difference in the final result. Just delicious, but you kind of have to wade through the parsley!
This soup is absolutely delicious, and SO easy to make. My husband (who happens to be Hungarian) really liked it. Even though I used lowfat low sodium chicken broth, fat free sour cream, 2 tbsp dried parsley instead of fresh, lite soy sauce and 2% milk, it still had a very rich and flavorful taste. Here's a tip for slicing your mushrooms....use your eggslicer. Works like a dream!
Best mushroom soup I've ever had! Very similar to the yummy Panera mushroom soups. I've prepared this following the recipe exactly as written, as well as with some tweaks of my own -- it's all good! I've settled into a recipe of using a variety of mushrooms (button, crimini, portobello, shitakii), fat-free half-and-half instead of milk, reduced fat sour cream, and a splash of sherry (in addition to the other original ingredients). At the end, I use an immersion blender to partially blend the soup right in the pan, creating a smooth, creamy texture with chunks of mushrooms. Wonderful!
This was one of the best soups I have found on this site, even though I omitted the butter and sour cream. I ate this right up and so did my partner, even though he is not a big mushroom fan. And it smelt fantastic whilst it was cooking! Thanks for a great recipe. *UPDATE* I used this recipe in a soup competition and won first prize!
I love this soup. I read the other reviews, and I didn't think there was too much dill or lemon, it could have used a little more. If you enjoy eastern european food (german, austrian, hungarian) you'll love this soup. I did modify by adding 2 cups of diced potatoes at the stage that I added the broth. I thought there would be plenty for leftovers, but that wasn't the case. Three people ate the entire batch. I will make double next time.
This recipe was easy and very, very good. If all you have is salted butter to saute the onions and mushrooms with than eliminate the teaspoon of salt the recipe calls for at the end. I didn't do this and found it to be much too salty. The added soy sauce and chicken broth will also be salty so you might want to eliminate that extra teaspoon altogether if that's something you're concerned about. However! I will definitely be making this scrumpdillyicious recipe again! Thanks for sharing, Cathy. :)
This is one of my most favorite soup recipes ever, but credit should be given where due. This is from the Moosewood Cookbook and was first published about 30 years ago. One suggestion is to vary the types of mushrooms in the soup - porcini, button, portabello, etc.
This was fabulous - deserving of its high rating. Made a few changes - I put the onions through the food processor before saute-ing and after saute-ing the mushrooms with the onions - I put half the mixture through the food processor - then followed the recipe as indicated. It made a very elegant soup.
I used reduced-sodium broth and soy sauce...that helped not make it too salty. Also used fat free milk and non fat sour cream..the soup was still nice and rich. However, next time I'd use half the dill, half the paprika, and half the parsley..then add the rest to taste. Can be a bit overpowering.