Mushroom Soup

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Very good soup! I really liked the addition of lemon juice and thyme. I also used half and half instead of heavy cream. Great recipe!

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Very good but there is alot of heavy cream. A decadent treat!

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Tasty! I made several changes, I used 1 1/2 C. of Fat Free Half & Half and 2 C. of chicken stock. Instead of using butter, I used 1 Tbsp. of Olive Oil and increased the amount of cornstarch for desired thickness. My husband and I really enjoyed it!

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This was fabulous. We didn't have leaks so we used scallions. To make gluten free skip the step with flour. Once all incredients are combined, mix some corn starch with some of the 1/2 and 1/2 and thicken. We use this for green bean cassarole since we need to cook all gluten free.

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I didn't have any cream so I used fat free half and half.....i let all the moisture evaporate and still had some curdling in the soup. I added some cauliflower to thicken it and then threw half of the soup in the blender. ...mixed it all together and it tasted super ....and like unlike the other reviewer, I salvaged the soup. Next time I won't use the fat free half and half...

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Good soup. Followed recipe exactly and thought it was salty. Perhaps salt in stock. Next time I will use less than 1 tsp. and adjust as needed. But easy to make and yummy!

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Easy to make and really good. Used more than a pound of buttons and baby bellas since I like mushrooms. If you're a mushroom lover definitely use more than a pound of mushrooms.

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'shroom heads delight (legal of course. Great recipe for mushroom lovers. I used button & baby bellas. Would have given it a 5 but I think a mushroom mix adds flavor. Can't wait to use a few dried. Also, I had to ad-lib. Thought I had cream, but only 1/2 cup. Improvised with Lebanaise yogurt diluted with water. Also used beef broth. Wanted more 'earthy flavor'. Didn't have a problem with the lemon (maybe works better with beef broth. Served with a delish open faced grilled cheese. Tasty rainy nite dinner.

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really bummed, because I thought it would be really tasty and I had some mushrooms to use! This curdled on me....I'm wondering if I didn't let all of the lemon juice evaporate and when I combined the mushrooms with the 1/2 and 1/2 it just curdled. I guess I could try it without the lemon juice next time!

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Fantastic with some french bread and a simple arugula lemon/parm salad. The lemon in the soup it what really makes it. I had baby bellas on hand and used those. Really, really great recipe.