Smoky Portobello Soup

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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. :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The soup tasted good and was easy to make but was a bit bland even with extra seasoning. I made it without blending the mix and thought it turned out well.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It was easy to make and very delicious. Not for the heart healthy people. I added small portion of elbow macaroni and made it thicker. Very filling.
Moneta Va.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have not tried this receipe but before I do has anyone ever used fat free 1/2 and 1/2