Food Network
Home> Recipes> Comfort food>
Cream of Wild Mushroom Soup Recipe

Cream of Wild Mushroom Soup

Show:

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (343)

Browse Reviews by Keywordnew!

Loading review filters...

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Average Rating:

Total Reviews: 343

Showing 51-60 of 343

Sort by:

Newest

  • on January 21, 2012

    Flag

    Fantastic as is. Many variations possible of course, but the basics in the recipe are bang on. A bit of work to make the broth, but worth the time and effort. Happy slurpping

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 21, 2012

    Flag

    Loved this soup. Peppery, creamy, mushroomy and yummy! Two minor substitutions: I didn't have any white wine, so I used red, and didn't have fresh thyme, so I used dried and scaled it way back. Oh, also added a little bit of white truffle salt--thought it would go great with the mushrooms. Otherwise the same. The red wine turned the color to more of a reddish tan, but I don't think the taste was much different. Next time, I think I'll lighten it up with suggestions from a previous poster to use pureed tofu in place of the cream. Thanks for a great recipe, Ina!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 19, 2012

    Flag

    I love Inas recipes and had mushrooms to use prior to going bad, so I used the recipe as an inspiration as I either didn't have all of the fresh ingredients and wanted to make it healthy.
    1 - I only used portobello mushrooms. 2 - I used very little butter. 3 – all seasoning was dried. 4 - When the stock was done, I did not discard the veggies, instead I used the immersion blender to mix the veggies and the block of tofu (instead of cream but it through a sleeve. 5 - I didn't have leeks, added an extra onion. 6 - it was darn good!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 14, 2012

    Flag

    I made this recipe for the first time tonight. Absolutely heavenly! My only mistake...I grabbed cilantro (which I know Ina hates! rather than parsley. Rather than trudge back to the store, I used the cilantro and I have to say it added a wonderful dimension to the soup. We loved it. Thank you, Ina, for another fantastic recipe which will become a staple now. The perfect gourmet comfort food!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 14, 2012

    Flag

    Awesome!!! My new favorite soup!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 05, 2012

    Flag

    The most AMAZING mushroom soup, my family and I agree, ever! This is an easy to follow recipe, and I found every ingredient at Trader Joe's, in less than 10 minutes! Thank you, to the Barefoot Contessa show!!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on January 03, 2012

    Flag

    This is hands-down the BEST cream of mushroom soup out there. It is a bit time consuming with all the chopping, but totally worth it! It is difficult to find the types of mushrooms called for in the recipe, so I often substitute others that I can find, and it is still fantastic! This is one of those dishes that the leftovers are even better than the first day because all the ingredients have time to soak in & it has a touch of spice!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 30, 2011

    Flag

    This one is in my favorites recipe box. My wife loves when I am on a day off from work and make a batch of this soup. I have made it using Marsala or Dry Sherry...what ever is around at the time and it always comes out great.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 29, 2011

    Flag

    I fixed this for Thamksgiving with 18 people coming, it was a huge success. I used shitake,baby bellas and oyster mushrooms, and I forgot the parsley and everyone wanted the recipe. I also used a few white mushrooms in the stock and 1/4'd the onion and left the skin on for the nice color it adds to a stock. I will make this again no problem, it is the BEST mushroom soup I have had other than at a very high end resturant.

    people found this review Helpful.
    Was this review helpful to you? Yes | No

  • on December 28, 2011

    Flag

    Yes, it takes a long time. But it was so worth it! I spent a blizzardy day making this, and everyone loved it! Snowed in...this soup.. life is good! I used chicken broth instead of white wine because that's what we had in the pantry. I put in the heavy cream but not the half and half. Even my granddaughter, who is very suspicious of veggies, said "This soup is GREAT!"
    Once again, Ina comes up with a winner!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
« Previous 1 2 3 4 5 6 7 8 9 10 11 ... 35 Next »
Advertisement

See More Recipes Like This From Food.com

Food Network Store

Browse More Products

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Food Network Food Network
© 2013 Television Food Network G.P. All rights reserved.