Drunken Mushroom Soup

From: Casual Cookie

On Apr 4, 2008

A great soup. I didn't cook the onions for as long as suggested (my kids were pestering me and I just had to get it done) and I think I used a lot more mushrooms than recipe called for. What's a pound of mushrooms, in cups? I compensated by adding more water, salt, broth, and then more vermouth, tasting along the way. I was scared of adding a whole cup of vermouth since I've ruined soups before by adding too much wine, but it wasn't too much at all, and after I let it simmer for a while it mellowed right out. There wasn't a lot of selection for vermouth at the local liquor store, so I bought Martini, which turned out to be fine. I made everything a little creamier by sticking my hand blender in the pot for a minute or two and it made a nice rich looking broth without adding milk. Mmm. So good. I'll definitely be making this a lot.

From: pink cupcake

On Mar 25, 2008

Exceptional recipe. I added 2 T mushroom broth concentrate and used water instead of broth & it was the best mushroom soup I've ever tasted!

From: Mille® ™

On Dec 26, 2002

Our Christmas dinner this year was comprised entirely of dished that I had never prepared, nor even eaten in a restaurant, before, and I chose this soup to try because it met those qualifications. Having never made it before, I prepared it in strict accordance with the ingredient list and preparation (that would be “fixing” to you Americans who seem to have a passion for using broken ingredients) instructions. Although I can’t personally stand TV chef Email Lagross, I have to say that the vermouth “kicked it up numerous notches”. You all know Mr. Lagross – “I don’t know where you buy YOUR salt, but where I get mine, it don’t come salted (deafening laughter and thunderous applause from an audience that just fell off another planet and hasn’t heard that joke on any of the 16,563 occasions that he has used it.) The other marvelous ingredient that gave a subtle but distinct and, as one dinner guest remarked, “festive” flavour was the thyme. That same guest took my printed recipe home with her. The recipe does not state what pepper variety one should use and so I used freshly ground white pepper, simply because it is my favourite. This was a splendid soup and the entire pot was consumed by a couple of gluttons who went back for seconds.

From: Susan Dillard

On Dec 3, 2002

This soup is very good and easy to fix. All of the ingredients are ones usually on hand, so all you need to get are the mushrooms. I added a bit more thyme and a splash of fresh lemon juice at the end, other than that I followed the recipe exactly and it was very good, will be fixing this one again.