Cream of Wild Mushroom Soup with Cheesy-Garlic Croutons
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- Recipe categories: Dairy, Cheese, Vegetables, Mushroom, Celery, Bread,
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Total Reviews: 44
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By dyanow
Northbrook, IL
on January 12, 2012
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A delicious creation. I made this for the first time last week and the flavor, texture and aroma are amazing. I saw Emeril make this make this on TV about 4 years ago and have wanted to try it ever since. This will go into my 'Go-To' recipe book, right up front. 5 STARS!!
By pouletchalet_11...
camino, CA
on December 13, 2011
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oh so good! I used what I had and it turned out fab! I used generous portions of crimini, beech and oyster mushrooms, Sirach chili for cayenne and greek yogurt for the cream. I didn't have any brandy so I used a splash of lemoncello. It turned out so tasty, with the tartness and kick from the subsituted ingredients. This will be a staple winter meal for the future.
By jejr
on October 02, 2011
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Awsome!
By Lynne84
Londonderry, NH
on February 20, 2011
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Excellent recipe! I didn't think it needed thickening like other reviewers wrote. It is great just the way it is. If you like it a little earthy tasting, I used some sliced portabellas that had been sitting in the fridge about a week and were past-prime. (Don't use them if they are slimy or moldy! The cayenne definitely gave it a kick, but it needs something since it's all vegetarian.
By smcbrayer1_398778
Aberdeen, NC
on January 04, 2011
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great soup!! there is a restaurant in town that makes awesome cream of mushroom soup and this is just a great as the one they serve. great recipe emeril !!!!!!!!!!
By Bagozzi
Riverton, UT
on November 19, 2010
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Really tasty soup, but from the picture, I expected it to be thicker. I thickened it up a bit with cornstarch, but I really wanted it to be a chowder consistency.
By evsbabydoll
lombard, IL
on October 13, 2010
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Perfect fall soup! Brandy really makes it rich. The only change i made was adding a cornstarch slurry to thicken a bit just because i was in the mood for a thicker hearty soup. Very easy to make. As for the croutons, i toasted them first with the olive oil drizzle, then rubbed with garlic clove. Garlic melts on toast without crumbling the bread. I also melted havarti cheese instead of parmesan. Yummy...
By irishana
Atlanta, GA
on May 23, 2010
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My son is crazy about everything with mushrooms. We all absolutely love this soup. when he comes over, i always make an extra batch for him to take home. best mushroom soup you'll ever have ... i have yet to try one Emeril's recipe that doesn't work out. Emeril, you rock!
By kparsley_7863607
Ashland, VA
on March 05, 2009
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I made this for my wife on her birthday as this is her favorite soup. This was the best cream of mushroom soup I have ever had. I followed the recipe and used Apple Brandy. I turned out so good. If you like chunks of mushrooms in your soup pull some out before using your Immersion Blender and then add them back in. Another home run Emril!
By aleciastanley
Lookout Mountai...
on January 10, 2009
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This recipe was rather easy, though plan on reserving a chunk of time to clean and prepare the mushrooms. The soup was very good, but next time I make it, I may leave out the cayenne - I like the heat, but it left a strange flavor in my throat. Cayenne does that for me. The croutons were super easy and fun. I would recommend this on any cold day!