Creamy Mushroom Soup

"Outstanding! I did make some modifications based on what seemed right to me. Beef instead of chicken broth because I think it goes better with mushrooms. Shiitakes were $9 a pound at the market while ..." See moreportobelllos were half that, so I used all portobello! And finally, cinnamon sounded completely bizarre, but a grating of nutmeg sounded like just the ticket. Chop the mushrooms and shallots fine and you'll have no need to puree any of the soup. Saute them until well caramelized for best flavor and be generous with the peppermill and you'll have a fantastic rich soup. However, the shallot flavor was a bit strong, so I'll use half the quantity next time. I am going to serve with a salad and garlic bread."

"Loved it. Used only portabello mushrooms, about 3 cups diced. Used an immersion blender to chop up the majority of the mushrooms prior to serving. Added 2 large cloves of finely minced garlic, to..." See moreo. Passed on the cream, made a little roux and added 1% milk instead. Still was very creamy. A dash or two of liquid smoke near the end of the cooking. Those reviewers who said this looked like sink water are sadly lacking a real appreciation of what a good cream of mushroom soup should look like. This is not the popular, sanitized for public consumption, canned soup... this recipe is the real thing... A good chunk of crusty bread is required for dunking. Yum Delicious!!!!"

"This is a perfect mushroom soup! I added a bunch of chopped white mushrooms only to make it heartier and garnished with a hint of rosemary. I also only pureed half the mushroom mixture and left the ot..." See moreher half chunky. Wonderful! It's just what mushroom soup is supposed to be, creamy and comforting!"