Cream of Wild Mushroom Soup

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LOVE LOVE LOVE this recipe! Can't say enough good things about it!!! I actually have to triple the recipe bc everyone loves it that much. Thank you Ina :

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Very Delicious!
Stock: added oil, butter, 1 carrot, 1/2 onion, 1 clove garlic, about 1/3 tsp dry thyme that I pulverized with the mortar and pestle, 4 cups chicken stock (kroger brand, and 2 cups water. After the cooking time, pureed roughly half the solids and returned to the stock. Let heat through again. Then used a slotted spoon to sift out the large stuff (which I reserved for munching.
Soup: I used 3 leeks (on the smaller side, crimini (~1lbs, oyster (~3.5oz, and shiitake (5oz mushrooms, flour, 1 cup sauvignon blanc, splash of pinot noir, the stock, another 1/3 tsp dry thyme (pulverized, and only 2/3 cup heavy cream and ~1/3 cup skim.
It is creamy and delicious. The mushrooms I made sure were no bigger than ~1/2 inch length-wise. Great consistency.

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I used all white mushrooms instead of the variety, only because it's what I had in my fridge. Delicious!

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The flavor of this was outstanding! If yours was too bland, you need to up the salt. Followed recipe to a T, except I added a few more mushrooms. When I reheated it the next day, I did add some cooked wild rice to give it more body and make it more filling. Then, I loved it even more!

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The best cream of mushroom soup I have ever tasted. Easy to make and absolutely delicious. Enjoy!!

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Made according to the recipe and it was fantastic! A definite make again!

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I'm giving this a 4 because it took a really long time and the final result was very good, but not worth the time spent. If I make this again, I'll skip the work of the veggie chopping and cooking for the broth (I am not a vegitarian or vegan and reduce the stems in a good low-sodium canned or boxed chicken broth - just be careful not too add too much salt since you will be reducing from 6 c to 4.5.

I did start with about 18 oz. of mushrooms. When the soup was about finished, I whizzed up a few ladles in the food processor so there was some smoothness under the chunks. To finish, I used only half-and-half and it was plenty rich. Overall, quite delicious!

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Superb recipe that is easy to prepare. Made it the first time and followed Ina's directions completely the first time. The soup is luxuriously creamy and highly flavorful. Used it a main course. Increased mushroom quantities to 8 oz each the second time - phenomenal!! Love this recipe!

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This is definitely an indulgence with all the cream and butter but it's so worth it! Absolutely delicious! I couldn't bear to add all the fat that is called for because it seemed unnecessary. Instead of using a whole stick of butter to saute the leeks and mushrooms, I used half a stick. Instead of using a cup of heavy cream plus a cup of half and half, I just used the cup of heavy cream and it was plenty creamy! I didn't make it low-cal but just a bit less...
When making the mushroom stock, I used 4 cups of water and 2 cups chicken broth just because I had an opened container that needed to be used.
I know it's annoying to rate a recipe with so many changes but it was so good this way that I bet the way it was written would be even more delicious, albeit heart-attack inducing!

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This soup was such a hit, I made it for a family gathering and everyone loved it. It was very easy to make. Next time I won't use as much butter, I don't think one whole stick was necessary. I would also add more wine than the recipe called for, maybe an extra half cup. Overall, this soup was very tasty. I will definitely make this again.