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Smoky Portobello Soup Recipe

Smoky Portobello Soup

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Average Rating:

Total Reviews: 65

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  • on February 19, 2013

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    Delicious! Followed the recipe exactly. It was a huge hit at Christmas dinner. I believe it will be on the Christmas menu for many years to come.

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  • on October 17, 2012

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    Huge hit again, Paula!!! You never fail me. My Mum's been gone for 12 years now, but in some way you you are able to bring her close when I have kitchen question. Thank you sooooo very much. This recipe goes into the keeper file by "command" of my husband.

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  • on October 16, 2012

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    I just made this after seeing it on the show this past weekend, really easy and good!

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  • on August 25, 2011

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    My husband and I enjoyed this. I substituted the heavy cream for half/half to cut the calories down. Overall, it was tasty and I'd make it again.

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  • on April 02, 2011

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    I cut this recipe in half. And, followed the advice to cut down on the liquids. Only thing different to that, was I added 3 cups of chicken stock, one of them homemade. I found this soup to DIE FOR wonderful! Before you make changes, I try this version. :

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  • on January 29, 2011

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    Made it and took it to work. People seemed to like it. Even the ones that didn't like mushrooms.

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  • on January 08, 2011

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    Excellent. I didn't have liquid smoke, so used a few dashes of Worcestershire.

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  • on November 21, 2010

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    Delicious! I took the other reviewer's advice and reduced the amount of cream - I ended up using 2 cups of half & half with 6 cups of chicken stock. I didn't have any liquid smoke available so I cooked some bacon and sauteed the onions in some of the leftover grease (with the amount of cream and butter in this soup I wasn't really worried about adding a few more calories. Plus, the bacon bits make a great garnish!

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  • on October 04, 2010

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    The other thing I wold change is the garnishes. Why garnish with sour cream? there is no sour cream in the recipe. That just didn't make sense to me. I love the croutons though. I wasn't too sure about the green onions either but I like the added "green". I think I will add some finely chopped parsley at the end of the dish not at the beginning as it will turn black as it cooks. Then I will put a small sprig of parsley as a garnish. That makes much more sense in my mind. I love you Paula! Sorry I disagreed with you on this one.


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  • on September 04, 2010

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    My whole family absolutely adores this recipe and I get frequent requests from my girlfriends to make this for social events.

    I've made a few adjustments:
    1. I use two pounds of mushrooms and two onions and 4 cloves garlic
    2. I half the butter- this makes the roux a little tricky but really cuts down on the calories
    3. I add a few teaspoons of Worcestershire sauce and a teaspoon of cayenne pepper
    4. I substitute half and half for the whipping cream. Once again, this cuts out quite a few calories.



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