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Yummy yummy yummy!!!! Delicious
What is the sodium count for this recipe?
Hi, Helen! We don’t currently calculate nutritional information on our recipes. I’d recommend using an online nutritional calculator like this one. Thanks!
This was good but it lacked umami, or depth of flavor. I added a bit of rice vinegar , to taste, at the end, and that really helped! I think some red wine would also help with this.
I’m not a big fan of Cream of Mushroom Soup, but I made this for dinner tonight and it is delicious. I’m using the rest of it to do a gluten free casserole for company tomorrow.
Thank you Elise! This is one of the best mushroom soup recipes ever! You are right the tarragon really brings out the flavor of the mushrooms! I tried 1/2 cup of Marsala before cooking the stick instead of sherry and it made it even better. This one is a keeper!
I’m so glad you liked it Jacqui!
Delicious! I made it for a dinner party and everyone raved about it. I puréed it until almost smooth but not quite and didn’t add the full amount of cream.
Think it was kinda tasteless,was too thin, and wish I would have reserved more mushrooms to put in later,plus I added sherry later,and cornstarch to thicken,then it was better
Delicious! I followed the recipe but added dry sherry to the sauteeing mushrooms and it tastes amazing! Perfect first day of fall soup.
I just sent this note but forgot to request an email response:
I’m following weight watchers so would like to use a non-stick spray and about half the amount of margarine. What are your thoughts on that? I’ll make a smaller batch too. Thank you.
Hi, Sharon! I think the soup would be somewhat thinner and less creamy, but it should still work ok. Give it a shot and let us know how it turns out!
Thanks for response; it helped me decide what to do. I used the full amount of olive oil, but switched the butter to “I can’t believe it’s not butter” and then used Thai Lite coconut milk instead of cream. It is thinner, but I like it. Mine is also darker because I used about 6 or 7 porcini mushrooms and included the water from rehydrating them along with the stock. I wanted to attach a picture but can’t figure out how to do that. I’ll be using this recipe again!
I had some left over wild mushrooms (maitake) and bought some shiitake and white mushrooms; used fresh thyme instead of dry ( five or so sprigs) added a dash of nutmeg, and added a veg buillion cube because it needed something more. So simple and delicious and I intend on reducing/adding flour to the left over for gravy over biscuits.
yummy! I have always enjoyed cream of mushroom soup but did not like the all of the salt that was added. Now I can make this soup and add as much salt as I like and enjoy the soup.
Great as the base for my veggie pot pie. It made it delicious!
Nice to cook!
I didn’t have any taragon but i added a bit of nutmeg. The result was delicious!
This is a phenomenal recipe. My only changes were using thyme and sage rubs rather than tarragon. Also, I love mushrooms and after blending the mixture and adding back the reserve mushrooms I WANTED MORE. So I simply purchased another 1.5 lbs. of button, cremini and shiitake mushrooms and sliced and cooked them in the oil/butter mixture and then about two cups of broth and added them to the mixture. My changes did not alter the basic recipe and, if you love mushroom soup, I highly recommend this recipe.
I used button and portabella, added beef stock and heavy cream devine! Oh and a splash of gravy master to darken it and deepen the flavor!
It was fantastic! I didn’t have Shitake mushrooms or shallots. Used an onion, and the regular mushroom with your instructions, blended in with more cream and some grilled left over chicken shreds. Voila!! Served the soup with sesame garlic bread, came out fine. Family loved it.
Hello, I’m wondering what you would recommend if I’m not going to serve this right away. If I make it in the morning and plan on serving it at night, would it be best to keep it in a pot on low heat, or perhaps a crock pot, or should I just refrigerate it and reheat when the time comes?
Hi Cory, I would just reheat it when you are ready to serve it.
This is soooo yummy! Next time I’ll have to make a double batch as by the time I take some to my widowed father, we’ll have less than a pint of “leftovers”!
Think i can give it a try with canned coconut milk? I don’t eat dairy.
Hi Cathy, I haven’t tried making it with coconut milk, but if you do, please let us know how it turns out for you.