Cream of Wild Mushroom Soup

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Making the stock alone filled my kitchen with mouth watering aroma.This soup is wonderful. I followed the recipe almost exactly as written with the exception of the type of mushrooms i could find.Ina rocks it again.

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This soup turned out amazing! Here's what I did to modify it. I make all my soups w/ pureed tofu to get protein in the meal. When I strained the stock, I pureed about 2-4 ladles of stock w/ the vegetables from making the stock and 1 pkg of soft tofu making sure to puree completely. After the last 15 minutes of simmering, I added the tofu/mushroom puree. I used gluten free flour also and then just ONE CUP of low fat milk. That'll wipe out some of the calories eliminating the cream and 1/2 and 1/2. Actually, dairy could have been eliminated altogether if that's what one was looking for. The tofu makes it like it's 'creamy' w/o the calories of the cream. A very clean and fresh taste.

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Amazing, amazing soup!

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I have made this soup many times and simply love it. It has wonderful texture and flavor. It is on my menu for a busy progressive dinner next week!

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Well worth the time and effort. Wonderful flavor & almost silky texture. I used this in the seasonal green bean casserole and it definitely has the canned soup beat. Has anyone else to freeze this?

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I have to admit that I haven't tasted a better Cream of Wild Mushroom soup EVER!!!!!! I've had Mushroom soups from various restaurants, but this is better than anything I've ever tasted. Thank you Ina for this absolutely wonderful, wonderful recipe. As a matter of fact, my husband (he's a firefighter wants to make this for the other guys at the fire station next week. Thank you.
Connie

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This recipe was fabulous. We didn't have leaks so we used scallions. We didn't have carrots so just omitted that part. As we have to cook gluten free we skipped the step calling for flour. At the very end we mixed some of the 1/2 and 1/2 with corn starch and thickened it that way. Great to use in gluten free green bean casserole.

We made two batches, the first batch we made the base the night before and let it sit, then next day we heated it up and continued. That batch had more flavor.

This is certainly going in our favorties folder.

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Ina, I'm just sure you're out to get me with these fattning recipies. I am a big fan or just regular canned mushroom soup but I'm an even bigger fan of wild mushrooms and a white wine flavor so your soup was the bomb. I served it with a roasted beet and creamy goat cheese salad, cedar plank salmon and some grilled artickokes and asparagus..mmmm

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I am a hugh fan of Ina's but wasn't so impressed with this soup. After 2 hours in the kitchen I thought like other readers that is was a little bland. I did add 1/2 cup brandy during the last 15 minutes which helped with the flavor. The soup was delicious but not as creamy as I would have liked.

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I have made this recipe every Thanksgiving for the past three years. It takes a bit of time and patience to chop all of the mushrooms but it has become a family favorite! Absolutely worth it and so delicious!!