Cream of Mushroom Soup III

"This soup is amazing!!! I made a few changes... I sauteed some oinions, garlic, and celery in butter forst before adding mushrooms. I used shitake, portobellas and baby bellas. I pureed about 1/3 of..." See more the mixture at that point. This really helped distribute the flavor throughout the soup. I also substitued fat free half and half for the heavy cream. It was so delicious!"

"This is a fantastic recipe, Colleen - thanks so much for posting it. The soup had a rich flavour thanks to the sherry and cream while the mushrooms had a buttery texture. Perfect as a meal when served..." See more with crusty bread. I made this for the first time tonight and just added 2 cloves of crushed garlic to the melted butter before sauteeing the mushrooms. I used low fat thickened cream and this created the perfect degree of richness for me. The soup only need a little cracked black pepper on serving. I'm definitely going to be making this soup throughout the winter."

"I am the only one who likes mushrooms in my family so I halved the recipe automatically. I followed the recipe (also adding a little green onion for flavor) up to the chicken broth and then added onl..." See morey one can (14 oz.) of chicken broth. I added the 1 cube beef bouillon as you would for the whole recipe. I didn't have any sherry so omitted it and just stirred in the (1/2 c.) cream, cooking just until heated through. Man, was it delicious! It tasted just like what you would get in a fine restaurant! Of course, making it this way cuts down on the number of servings so I have to say this would probably serve 2 to 3 very nicely. To tell you the truth, "I ate the whole thing" all by myself!"