Wild mushroom soup is a savory starter that can be made up to a day in advance. Any combination of mushrooms will work well in this recipe. Reheat over medium heat. Serve with thin toasted baguette slices lightly brushed with olive oil and sprinkled with salt as a nice dipper for the soup.
This was so good! Made for a nice warm lunch on a cool fall day! I did make a few minor changes based on what I had on hand...basically adjusted mushroom ratio a little and used dried herbs, it came out just fine, if will make again for sure!
This is just delicious. I usually double it in order to get 4 servings. It is so light, that it is suitable for a first course. It is not filling. Follow the advice of other people and use 1 T of quality sherry. This is a great way to get a big serving of healthy mushrooms.
Very simple and easy to put together, but elegant and full of flavor. I agree with the previous reviewer; definitely use a good quality sherry, and use a bit more than the recipe calls for - although I did not use a full tablespoon. I measured the herbs and spices very generously, so I probably was close to doubling both the tarragon and parsley. I will certainly make this again.
This is my husband's favorite soup. It's a great way to use the abundant tarragon in my garden. It's simple enough for everyday but elegant enough for company. Definitely use 1 Tbs of sherry. A good quality sherry (not the cooking sherry from the grocery store) makes a big difference.
This recipe was WONDERFUL! I used oyster, shitake, and button mushrooms. It was very flavorful, and a great starter to my meal. I will make again!
