Cream of Mushroom Soup

From: deepfreeze

On Jun 30, 2009

I didn't have procini's so I used all white buttom mushrooms and it still turned out great! I didn't have any cream so I used all skim milk and just increased the flour in the roux and added a little butter with the milk. Also used 2 bay leaves as suggested by other reviewers and added the lemon juice after sauteing the mushrooms to avoid curdling. This will be my new mushroom soup recipe. Will definitely make again!

From: goaliechik

On Jan 9, 2009

Fantastic recipe. We've eaten it on it's own, but also used it in our not-canned green bean casserole for Thanksgiving this year and will never used canned again. I did use whole milk for the light cream and enjoyed it just the same. Thanks for posting!

From: SA ; )

On Sep 6, 2007

I have made this several times and it has been a hit each time. The first time I made it, I followed the recipe exactly, but will not add the lemon juice again as it made my soup curdle. My husband now asks if I am adding lemon. Humour I guess! I also use Chinese cooking wine instead of wine. It is cheap and works as well as wine. I don't use the heavy cream either-just make up with stock and the half and half. The soup is fabulous and so easy. Thanks Jennifer! Post any more good soups you have as I LOVE them!

From: psych751

On Jan 19, 2004

This is the best mushroom soup you will ever taste! The chicken broth and wine give this soup real body — beyond the usual bland cream and butter taste of most mushroom soups. The bay leaf is very important — I used 2 medium. I used all half-n-half instead of the one cup of heavy cream because I was serving it on a buffet table and wanted it to hold for a couple of hours. This IS better if eaten within 30 minutes of heating. But 2 hours into my open house I found my guests wiping the last of the 3 quarts of it up from the bottom of the crock pot with bread!! It's that good...