Cream of Wild Mushroom Soup

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I'm a good cook and like to improvise, but I followed this recipe to the letter and produced a five-star, restaurant-quality soup that I've only ever dreamed of making in the past.

I served it with panini toasted artisan bread and Caesar salad for an amazing dinner.

There are several steps, but nothing difficult. I used 2-Buck Chuck white wine from Trader Joe's and it was subtle and excellent for this soup - only enhancing the flavors. This will be on my short list of favorite elegant recipes from now on.

Ms. Garten has not been wrong yet on anything I've tried of hers. However this could be my favorite yet.

Elegant and cozy at the same time. Filling - you really don't need much else to make a memorable meal.

I am Duff Goldman's mom and I know food. This is a keeper!

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Overall good flavor. My soup turned out a little gummy and the leeks didn't brown like they were supposed to. I would suggest using 2 small leeks.

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It is very important to taste the end result before serving for flavor. Great flavor overall per everyone who ate it. But the recipe did need salt at the end and yet the black pepper recommended in the recipe made the soup a tad bid too peppery. I might try white pepper instead ground fine instead of freshly ground black pepper next time. I also added more fresh thyme leaves after tasting and after adding the fresh parsley as the homemade broth in the recipe didn't seem to hold any thyme flavor. But overall a winner.

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I made it and everyone raved about it but I thought it was missing something. I dont know...maybe beef broth or something. I thought it was flat. I'd make it again. I served it to 6 or 7 people and they loved it.

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This last weekend I was hosting and throwing my own birthday party, for the first time, and I couldn't decide on what to make for the food. Now I'm a HUGE party planner for my husband and children, so the food always has to be good, otherwise I'm not satisfied. Well, a day or two before the party I still hadn't decided on the menu when I saw this episode on B.C. (Barefoot Contessa and it looked so good and seemed to be yummy I decided this was what I was going to make, that and the French grilled cheese sandwiches from another episode of last week of B.C. also. Needless to say I was going out on a limb. BUT, these two dishes from Ina Garten were simply put AMAZING. Not too difficult, but worth the work and time. Along with Ina's vanilla ice cream soda, this party was by far the happiest I've been with the menu for a party. Awesome!!! And that's with that I even messed up on the recipe a bit and it still turned out totally amazing. Thank you so much.

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Wow, this soup was so rich and creamy and fragrant! I could only eat a small amount even though I wanted more, but that was good, because it reheated well and I even froze half of it. There is nothing that I would change--Ina's recipe's are all so well-tested. I've never had a cream of mushroom soup that came close to this. It's a great dinner with a good piece of sourdough bread.

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I made this soup for my Mother-In-"Love" and her friends for a lucheon. EVERYONE loved it!

Thank you, Ina.

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Followed the recipe exactly. It was absolutely wonderful! I will most definitely make this again!

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Great soup I loved the creaminess and the wine just brought it all together. Thank You Ina

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"Outstanding" is what I heard as my husband and his best friend ate this soup. I really enjoyed the experience of making this soup and the accolades afterward. Thanks, Ina.