38 Reviews of Drunken Mushroom Soup

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.

From: Keith Ramsay

On Feb 10, 2003

OK... what do you do with a relaxing Saturday night where no one is really hungry, but everyone wants to eat? You make SOUP. This recipe is THE BEST! We ended up doubling the liquid quantities and adding 1 cup of quick cook dried Barley. Turned out great. Also... use several different types of Shrooms. We used Baby Bella, Oyster, and cremanni (SP??). A DEFINATE MUST FOR THE NEXT DINNER PARTY!

From: Boat Chef

On Apr 17, 2007

I have made this soup many times and have always gotten rave reviews. There is one CRITICAL element in making this and that is using the right vermouth. America's Test Kitchen tested all of them and, believe it or not, rated Gallo at the top of the heap (it's also the least expensive) Noily Prat was also recommended. They absolutely savaged the other brands like Martini and Rossi, Stock, Tribuno, and Cinzano.

From: Wendy Leo

On Oct 3, 2003

I made this soup for a dinner party and it was a huge success! It's easy to make and has a wonderful aroma and rich flavor, I highly recommend this to all. I love mushrooms so I used 1/2 button and 1/2 porcini(dry) that I soaked in the 1 cup of water and used that. I also used fresh thyme. Thanks!!!

From: Bergy

On Apr 7, 2004

Totally 5 star all the way! Just after adding the Vermout I tasted it and thought Oh! Oh! - it was quite sharp but after the 15 minute uncovered simmer it totally mellowed out. I did not use any flour I like a thin soup. Suberb flavor Thanks Lizzie-babette for a great recipe

From: Kookaburra

On Mar 28, 2004

Woo-hoo! This recipe has all my five-star requirements: easy to make from store cupboard ingredients, full of alcohol and tastes delicious! What more could you ask? Seriously, I thought MY mushroom soup was unsurpassable, but this is 100% better. I made this exactly as specified using fresh mushrooms I had sliced and frozen and extra dry vermouth. I cooked the onions in 75g butter then added another 25g to cook the mushrooms. I can't wait to try this soup as an entree before a special roast turkey or chicken dinner - or snuggled up beside the fire in winter! Thank you, thank you - this recipe will become a family heirloom.

From: Elaine Resko

On Dec 29, 2002

This was the most superb soup I ever made, my family loved it and almost didn't believe that I got it over the internet. I made a double recipe for Christmas eve and after the soup was done I added some carrot slices and a small amount of barley that I cooked separately. Thank you so much for sharing this gourmet soup which was so simple to make, this is a true "winner".

From: CarolAnn

On Oct 17, 2003

The other reviews didn't lie. This is one really delicious soup and quite gourmet! This would make a great starter for a dinner party or the holiday. Thanks!

From: Jenna Naquin

On Mar 29, 2004

Spectacular, Spectacular!!!! You are right. Who knew vermouth and mushrooms would taste so good together? This soup had such a wonderful flavor and I can't even begin to describe it. Just know that this one will dazzle whatever crowd you are cooking for and I highly recommend it for any special occasion. I used the cute little white button mushrooms but I think a mixture of different mushrooms would be nice as well. Thanks Lizzie-Babette.