Creamy Portobello Soup

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

Showing 1-4 of 4

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  • on November 23, 2011

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    Tasty, but it was too weak for me. I'll definitely make again, but will leave out the water to get a fuller flavor and thicker soup

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  • on December 31, 2010

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    This was a pretty soup but overall I found it very thin when it comes to flavour and texture. I personally would not make it again but if you are looking for a lighter mushroom room, maybe you will like it.

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  • on November 21, 2010

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    This was a very good mushroom soup. Suggestions: 1. For me, the ham was strictly optional as the soup was delicious without it. 2. Next time I will use all chicken broth or 3/4 chicken broth and 1/4 beef broth instead of adding the water. 3. Use twice the amount of sherry called for if you want to savor the flavor of it. I pondered whether or not to degill the portobellos since the gills can really darken a food. However, the recipe didn't call for degilling, so I didn't and the soup turned out a lovely color. It would have been too pale otherwise.

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  • on November 15, 2010

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    this came out better than i expected. very easy too! even my picky boyfriend liked it.

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