Cream of Wild Mushroom Soup
Show: Barefoot Contessa
Episode: Mystery Guest
Rate This RecipeRead users' reviews (343)
- Recipe categories: Dairy, Mushroom, Leek,
- recipe
- ratings & reviews(343)
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Average Rating:
Total Reviews: 343
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By gingerthomas_89...
Longwood, FL
on November 12, 2007
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This is my first review but the recipe was so good I had to write about it. When I finished making the soup, I gave my husband a taste. He pretty near ate the whole pot himself. I need to make it again so I can have a bowl. I even messed up a bit making it and it STILL turned out wonderful. Thank you, Ina.
You're the best!
By debk3821
New Jersey
on November 11, 2007
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I have made a lot of soup in my time, but, this one is probably the best I've ever made. Thank you so much Ina. I watched you make this, and it prompted me to try. Do not skip the step of making the broth. I think that is what makes the soup. This is delicious. I used FF half & half to save some calories, but you would never guess by the rich taste of this soup.
By siikidevil_8929536
on November 11, 2007
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I made this today for lunch. Totally blew my family out of the water. Even my teen son said I had a keeper. I'm so proud of myself!!
By kgmailbox2-007_...
Mequon, WI
on November 11, 2007
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I wowed my family with this recipe! The ingredients were easy to find and even easier to put together. We loved it so much we are adding it to our Christmas Dinner menu...thx!
By maz9132_8908597
Vero Beach, FL
on November 08, 2007
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My husband and I both love this soup. I will be a part of my holiday dinner.
By lisahugan_4559994
Canton, MI
on November 07, 2007
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I made this the other night for dinner and substituted store-bought vegetable stock, rather than making the mushroom stock. This made the recipe even easier to prepare and it still tasted fantastic. Highly recommened this if you love mushrooms!
By Georgia S
on November 07, 2007
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The soup is so delicious! Next time I make it I will add a bit more flour to make it a little thicker. I had leftovers and decided to freeze it to see how it held up. It couldn't have been any better, just as delicious tonight as it was the day I originally made it.
By carolhat2
Manhattan Beach, CA
on November 06, 2007
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I followed Ina's recipe exactly and the soup turned out great. I think it is important to simmer the broth and saute the vegetables exactly as directed on low heat to get the optimal flavor and texture. I would like the soup to be just a little thicker next time, but am not sure how to achieve that. Would I just use extra flour?
By schech_8089549
Durham, NC
on November 05, 2007
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When I heard Mel Brooks and Jeffrey, Ina's husband, rave about this soup on TV, I knew it would be delicious, but I didn't expect it would be the best mushroom soup I ever tasted. I just followed the recipe & boy was it good! We were scraping the china off the bowls to get every last drop. I can't wait to make this for company.
By Amyaustin1123
Louisville, CO
on November 04, 2007
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Wonderfully flavorful and comforting! It doesn't take a lot of skill to make it, but it does take some time. It is well worth it to make the stock and saute the leeks and mushrooms for the full time to develop the depth of flavor. Like Ina says in the episode, could easily be made earlier in the day or the day before and heated up. It would probably be even better. I agree with another reviewer that the black pepper would be a little harsh so I used white pepper. I will definitely make this again on a relaxing weekend afternoon.