Search inside this book

No other editions

Classic American Food Without Fuss:: Over 100 Favorite Recipes Made Easy

Cream of Mushroom Soup

Page 30

Cuisine: North American | Course Type: Soups and Stews

(1 review)


Recipe Reviews

11th November 2018

aj12754 from Montclair, NJ

Bit of a caveat before posting this review. The rating is based primarily on my husband's taste buds as my will be inoperable for a few months. He liked this soup quite a lot ... but not enough to have seconds or ask for leftovers. Based on my kind of truncated taste buds, I thought half the dried mushrooms would have been sufficient to deepen the flavor of the soup.

The recipe also called for soaking the dried mushrooms overnight in cold water, as opposed to 30-60 minutes in hot water, which is what I normally see in recipes. I just used the hot water method. I also skipped the addition of egg yolks for thickening, as my soup didn't seem to need additional thickening. I kind of regret that decision as I would have been interested to see how that addition affected the flavor.

(0) comment (0) useful  

Login or register to add your own review of this recipe.