If you're craving a rich, creamy, satisfying mushroom soup...this ain't it. Also way too much work separating stems from caps. I used homemade stock, followed recipe exactly and was underwhelmed at best. Much prefer Moosewood's Hungarian Mushroom soup for creaminess,"mushroomy-ness".A very tasty soup, that is easy to vegan-ize or make vegetarian.
This was excellent. I used store bought chicken broth and blended the soup with an immersion blender just a bit. Next time I may add a bit more cream, more mushrooms and thicken it up just a bit. Thank you for sharing!This was absolutely incredible. Thank you so much for sharing this recipe. The next time I make it I'll slice the mushrooms a bit thinner though. I added a drizzle of truffle oil at the end and it went well. On the side cheddar and sage buttermilk biscuits.
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