50 Reviews of Portabella Mushroom Soup

From: Dee514

On Sep 17, 2002

Thanks sooooo much for posting this! It was wonderful!! I must confess that I didn't follow your recipe exactly, partly due to my market and partly personal preference. The portobellos were awful, so I was forced to buy the "baby bellas" (1 lb) and used them instead, I also added some white mushrooms (button?) because I had them on hand, a pinch of nutmeg and a splash of chardonnay. (I seem to add wine to everything these days LOL.) For dietary reasons, I substituted fat free half & half for the heavy cream. This was by all means the BEST mushroom soup I've ever had, bar none...better than my own recipe (which I thought was wonderful) that I've used for years! I will definitely add this to my "regulars"

From: Skipper/Sy

On Sep 23, 2002

Very, very good Mushroom Soup! I used 4 portbello mushrooms and 1/2 & 1/2 cream, plus celery leaves chopped up as garnish. At first, I did not puree the soup and it tasted good. Then decided to puree it and the soup was better. Next time I will add some white buttom mushrooms at the end and cut up into big slices (not pureed).

From: blakesle

On Sep 23, 2002

This soup was very tasty and will go into the cookbook to have again. I used white mushrooms and added a few shitakes. The thyme seasoning was just right but I did add some garlic. Very creamy. Easy to put together and was quickly on the table. I served with slices of French bread toasted. Thank you for posting. Catherine

From: California Kat

On Jun 9, 2003

This recipe is wonderful! It tastes just like soup we loved and paid $$$$ for at a local resort! I followed the recipe closely, and it was very easy to prepare. It could be used easily as a main course as well as an appetizer.

From: lucy k.

On Jun 20, 2003

Excellent!!! The flavour was perfect. I only pureed 3/4 of the soup because I wanted a bit of texture. Used only two 6 oz portabellos and this was enough. The only drawback to this kind of soup is its appearance — kind of grey — but the parsley helps some with that.

From: eatrealfood

On Jan 18, 2006

Great soup, so velvety and bursting with flavor. i didn't have any leeks so used some spring onions, and I subbed fatfree half-and-half for the cream (it worked great!). It was delicious as is - but to the leftovers the next day, i added some sherry which really sent it over the top. I used veg broth (I don't eat chicken), and used only 4 cups. I think 6 cups thins it out a lot. I also pureed only 75% of the soup, so it had a good texture with some chunky mushroom bits. BTW, when I tasted this even before adding the half-and-half, it was already so creamy, so if you are calorie-conscious you can easily leave out the dairy. My husband just loves this soup and am sure I will be making it many times over.

From: Bergy

On Nov 7, 2003

Oh Sue here I go again - Why can't I just leave a wonderful recipe alone and not do my own thing? Well in this case we do not like Cream soups SOOooo no flour, no cream and no puree! The soup is gorgeous as a light soup with the veggies finely chopped left in it, It is a warm brown color from the portobellos. The spices are just right. Really, I followed the recipe ingredients & steps just skipped on the flour & cream. I hope you bear with me, ---this is a very tasty recipe - What else would I expect from SueL? Thanks Sue

From: charlie ponton

On Dec 31, 2002

This soup is wonderful. I have made it twice now in the last month. I added white wine, and used white pepper instead for a more spicey flavor. Great as an appetizer, or main course. I have recommended this recipe to several of my friends.

From: WorkingMom2three

On Nov 7, 2004

Excellent soup - everyone loved it, even my husband and 3yo daughter. I have been looking for a portabello mushroom soup recipe that is like the soup that is served at Palomino restaurants all over the country. This is very close, good enough. I made the recipe with following exceptions: -I added ~1/4 c of sherry and a dash of cognac after adding the mushrooms. I like the added flavor, and I might add a little more next time. -I used regular butter and 4c of regular chicken stock, so I skipped the salt, and I do not think it was too salty. I will make this again, but I may cut back on the thyme.

From: Chef #277741

On Dec 26, 2005

I made this soup for the frist course to a pork loin dinner on Christmas day. I wanted a tasty but light soup, so I used 2% milk. The comments from my guests were great. Oh, and it was so nice to be able to make it the day before. I just added the milk when I reheated it.