*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.
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Mushroom soups are fairly standard concoctions; usually some variation of mushrooms cream chicken broth and maybe herbs or spices. Most are good. This one is excellent. First roasting the mushrooms rather than sautéing them not only simplifies the preparation it also lends a deeper bolder mushroom flavor. The wee bit of rosemary and thyme is subtle yet makes its presence known and gives the soup definition and character beyond just the one dimensional taste of the mushrooms. Outside of adding another four ounces or so of mushrooms only because I had them to use I stuck to the recipe as directed and was quite happy with it. While it may not be a chunky hearty soup it is deceptively just as substantial and filling. Nicely done.
Very very nice. I made the recipe as written with no changes whatsoever. I would definitely rate this as "above restaurant quality". Roasting the mushrooms provided a distinct and unique flavor that was unexpected. Light-textured enough for a summertime soup also. I did double the recipe as suggested it froze and re-heated like a dream! Thank you so much for sharing this.
Not the best mushroom soup there is but I've had worse. Would have given it 3 stars but since i had to use milk instead of heavy cream I gave it 4 stars. Taste wise the rosemary and thyme were spot on with the mushrooms but I used 1 large onion and it was way too much. Roasting the mushrooms for 15 minutes was not enough to bring out the flavor and added additional fat unnecessarily (with the EVOO). If I try again I would roast the onions with the mushrooms and roast for at least 30 minutes at 350.For mushroom lovers definitely worth a try because it may fit your family's tastes.
The rosemary and garlic roasted mushrooms gave aromatic flavor the thyme simmered with the onions and garlic and it all blended amazingly into a fragrant creamy soup. I cut the oil and butter amounts in half for less fat and also had to use rice milk for both the cream and milk due to lactose intolerance. I added a couple of T. of coffee creamer to add richness. Would probably have to give it six stars with real cream.
It tastes good but I thought it was missing some creaminess and texture so I added chunks of potato and used hand blender to crush some of it left some chunks though... since soup was almost ready I had to boil the potato separate in order to fix the soup. So Next time I will add the potato with the liquid.
Mushrooms always disappear around me way too quickly so I made a triple batch of this.:) I used a combination of shitake white button and portobello mushrooms and replaced one of the onions with a large leek. Amazing!
I used three cartons of button mushrooms (on sale; couldn't resist) which was a bit more than doubling it. I roasted the shrooms 20 minutes with some fresh rosemary sneaked from my neighbor's bush plus some fancy lemon-flavored olive oil. Skipped the heavy cream and used fat-free evap milk. Sparingly used my immersion blender in the pot instead cause I'm my father's daughter and like chunky soup. Then forgot and got caught up in a great old movie and came back an hour later to find the soup cooked down halfway but thank goodness not burned. Threw in a little more broth and a few spinach leaves that needed to be used. AMAZING!!!! Thank you!!!
This was great mushroom soup. It was even better the second day after the flavors had time to work together. I used 3/4 cup skim milk and 1/4cup of cream so probably not as rich but still delicious!
Rating: 2 stars
I followed the recipe exactly and was really looking forward to it but it tasted primarily like onions. I've since checked other recipes and I am not sure why this one calls for two onions with so few mushrooms -- most other recipes call for almost 2 pounds of onions.