Cream of Wild Mushroom Soup

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Ina's recipes never disappoint. This is a good soup that will please most tastes (perfect for picky holiday guests. In my opinion, it lacks a bit of depth (not sure why. Perhaps next time I will sub a cup of chicken broth to the mushroom stock or add a littel sherry or brandy. This might just do the trick. Thanks Ina!

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Very flavorful soup. Though I like the chunkiness of the soup I also like my creamy soups to be a little thicker. So I think next time I'll take part of the broth+mushrooms and puree some of it.

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This soup is out of this world! It's nice and creamy, just like it should be. It takes a while to clean and chop all of the mushrooms and other ingredients but well worth the time and effort!

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Wow! Fantastic. Thank You Ina.

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Very good. Will make it again for sure. The only thing I changed... After is made the stock, instead of just straining it, I strained it the took the veggies and puréed them and added some of that to the soup..delish

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Ina does it again!

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I haven't cooked many soups in my days, but this will be one I will keep forever. A-M-A-Z-I-N-G!!!! I didn't use carrots or any fresh herbs. Just the thyme I had in my spice cabinet. I didn't want it to be so fatty, so I used heavy whipping cream and milk instead. Also used more mushrooms, because who doesn't love more mushrooms!? Took about 2 hours to make, but worth every second!

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This soup was really good with a few tweaks, the original was way to creamy and fatty. I subbed the half and half for non fat milk, and cut the butter back to 3/4 cube. Serve with a slightly tart glass of wine and it will be perfectly balanced.

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I wish I could give this recipe more than 5 stars! It was fabulous. Couldn't find cremini mushrooms so I used Porcini plus the shiitake and the porcini mushrooms were dried not fresh - still came out FABULOUS! Thank you Ina!

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This soup is SO GOOD! My only complaint is it can be a little labor intensive and requires a lot of ingredients that I don't normally have on hand but it's worth it if you only indulge in it once in a while. It would be much faster if you didn't have to make the mushroom stock but it really does add that extra special touch.