Cream of Mushroom Soup

Dried porcini mushrooms lend depth of flavor to this soup, which is perfect for a cool autumn day. The mushrooms are first reconstituted, or rehydrated, in chicken stock. The soaking liquid is strained and added to the soup base to enhance the taste.
Average Customer Rating:
4.667 out of 5
4.7
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Cream of Mushroom Soup
Review 1 for Cream of Mushroom Soup
4 out of 5
4 out of 5
Emma11111
Brooklyn, NY
June 7, 2011
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+2points
2of 2found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Authentic!
June 7, 2011
This soup is awesome. Tastes like real cream of mushroom soup. I tripled the recipe, so the mushrooms took me a while, but otherwise it is very simple. for the record, i substituted shiitakes for porcinis and used 3 leeks instead of minced shallot. Delish.
Pros: Kid-Friendly, Impressive, Will Make Again
Review 2 for Cream of Mushroom Soup
5 out of 5
5 out of 5
ChefJoAnn1
Stoneham, MA
November 4, 2010
Would You Recommend? Yes
+2points
2of 2found this review helpful.
Thank you! You have successfully submitted a comment for this review.
Cream of Mushroom Soup
November 4, 2010
This is the best tasting cream of mushroom soup, and it is so easy.
Have had to double the recipe because my guests love it so much
Review 3 for Cream of Mushroom Soup
5 out of 5
5 out of 5
lowfat
Englewood, NJ
May 14, 2010
Would You Recommend? Yes
+5points
5of 5found this review helpful.
Thank you! You have successfully submitted a comment for this review.
forget the fat
May 14, 2010
Lower the fat even more and forget the heavy cream, this recipe is so good you do not need it. I have made it with port wine instead of madeira and like it even more.