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Smoky Portobello Soup Recipe

Smoky Portobello Soup

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (65)

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Average Rating:

Total Reviews: 65

Showing 21-30 of 65

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  • on September 20, 2009

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    This turned out great for me! I added more onions, more evoo and liquid smoke to the roasted portobellos, used more garlic, and less chicken stock. I did use the same amount of heavy cream though. It was rich, creamy and delicious! Those of you who gave this a low rating, don't give up... play around with it some more because it is well worth it!

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  • on April 25, 2009

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    I believe that the others who tried this recipe were genuinely successful, but somehow I really messed mine up. I noticed several people said that they cut the liquid in half and that it turned out good. So I cut the chicken broth and cream in half, and then I also subbed the cream for half & half. I don't know if that helped or made things worse. But mine was definitely way too rich to have a whole bowl.

    The finished product tasted sort of ok, but it looked repulsive. The look of it made it very unappetizing. If I could have a "do over" I would have used milk instead of half and half, scraped out the gills of the underside of the mushroom, and left some diced mushrooms unblended in the finished product. I think that would have really helped. I would have also added more spice because I thought the flavors needed something more.

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  • on January 02, 2009

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    I made this recipe as directed. It was thin, tasteless and I tossed it all. Very disappointing. A waste of time and ingredients although I just recipes from the ingredients and this one sounded fabulous...love Paula Deen and have made several of her recipes and enjoyed them all. Won't attempt this one again even though I agree it would likely be a tastier result if I reduced the stock and added more smoky flavoring...

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  • on December 28, 2008

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    As long as you half the stock and cream amounts...you'll be all set. I actually used half and half instead so I wouldn't die of high cholesterol. It was sooooo rich. Not a soup for a huge portion. I think it would be best served with a fresh salad. Oh...one more suggestion: when it tells you to move the stuff into a blender....be sure to leave some thick chunk pieces for texture. I also threw in an extra dash of wine in teh final simmer stage. It was a hit...and a definite "make again!"

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  • on December 15, 2008

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    I SAUTEED THE ONIONS AND MUSHROOMS IN A LITTLE BACON GREASE AND THE I ADDED A BULB OF OVEN ROASTED GARLIC, 2 TEASPOONS CHIPOTLE POWDER TO THE RECIPE. I ALSO CUT DOWN ON THE LIQUID. MY HUSBAND SAID IT WAS AWESOME!

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  • on April 07, 2008

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    Loved this, made it tonight. Served it piping hot with bread and Caesar salad. Even the fiance who hates mushrooms loved it. Note, don't add the total amount of liquid. I like soup a little thicker and the amounts listed in the recipe made it pretty thin. Try this!

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  • on March 26, 2008

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    This is a great recipe. I cut the recipe in half because there are just two of us. Really liked the flavor and easy to make. I used 2% milk with powdered milk since I didn't have cream on hand. Will make again and again.

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  • on February 12, 2008

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    I NEVER THOUGHT PORTOBELLO CAN BE SO GOOD. ABSOLUTELY OUTSTANDING!!!
    TRY IT ONCE AND YOU WILL BE HOOKED. SO CREAMY,YET NOT HEAVY AT ALL. SMOKY FLAVOR JUST RIGHT WITH OUT OVERWHELMING,AND THE TOPPING MAKES IT SURPRISINGLY DELICIOUS TOUCH.
    NR.1 ON MY LIST OF MUSHROOM SOUPS.

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  • on December 07, 2007

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    Everyone loved this soup!...and it will be making another appearance at the Christmas table.

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  • on December 05, 2007

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    My family and I just loved this recipe. Yummy, was it good. Thanks Paula Deen. After dinner we were all in a Mushroom Soup comma. You are the best. XOXOXO Nicole Haden

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