Smoky Portobello Soup

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Without a doubt, the best mmushroom soup I have ever eaten. Leftovers were equally delicious over egg noodles and warmed over fried chicken cutlets. YUM

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Okay, I love Paula Deen and after reading all of the 5 star reviews on this soup I figured I try it. I have made mushroom soup before, but I didn't care for this one. Maybe it's my pallet, but the liquid smoke tasted very synthetic and the soup in general was very bland. I didn't watch the show this recipe was featured on but probably should have because I found the recipe instructions to be a little confusing. It called for 1 teaspoon of liquid smoke but the instructions say "3 drops" which isn't the same, and the roux instructions at the end were not clear. I have tried many of Paula's recipes and this is the first one I did not care for.

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Except for the fact that I have seen this recipe in a variable form using only HALF the amount of liquid portions so that it's chowder thick, I have never tasted a more delicious and savory shroom soup! Bella bella!
Once again, I'd only use 4 cups of broth and 2 cups of cream.

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The soup is terrific, though i used half & half instead of cream...
The secret to cooking portobello mushrooms, no matter what the recipe, is you must always spoon away the gills, leaving just the mushroom itself.
Otherwise, you will indeed wind up with a funky color.

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I cut this recipe in half as there is only the two of us.....I also used whole milk instead of heavy cream...a little easier on the arteries...I just made a bit more roux to thicken it...an outstanding recipe...I will use over and over again....never had such good cream of mushroom soup...thank you Paula for a great soup

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outstanding paula. thanks

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Oh my GOODNESS! This recipe was amazing. It was smoky and complex and creamy and it finally convinced my husband to let me buy an immersion blender. ;
It is only the two of us so I will cut the recipe in half next time as this makes a LOT of soup. I don't doubt that the leftover will go quickly, however.

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Dear Paula, Your handsome sons may well have heart trouble in their 30's from this kind of cooking. I don't understand why soup needs a stick of butter PLUS a quart of heavy cream PLUS a sour cream garnish. I might as well just go and have a #4 w/ a chocolate shake and call it a night.

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This was so creamy and rich...a little bowl with some salad and french bread is perfect for dinner. It isn't a pretty soup, but if you can get over the looks of it you'll be happy you put out the effort with this one.

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Soup took a while to prepare, but it was delicious. I used half and half instead of cream, and it was still very rich.