Cream of Mushroom Soup

Page 30

Cuisine: North American | Course Type: Soups and Stews

(1 review)

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Recipe Review

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.

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