Comments on: balthazar’s cream of mushroom soup

By: jenniegirl

jenniegirl — Thu, 04 Feb 2010 02:44:33 +0000

This is “burbling” on the stove-my dad’s word for when soup is cooking!! Yum. I bought the stuff to make this a week ago, and the mushrooms have been staring me down as I’ve gotten Jimmy John’s 3 days in a row. I can’t believe it myself. SO tonight, we’re remembering what dinner is for a change…:) Smells and tastes great.

By: Holly

Holly — Mon, 01 Feb 2010 05:41:18 +0000

Made this today. It’s a cold winter day in Utah and this soup was perfect! I served it to my husband with a crusty rosemary and olive oil bread. Mmmmmm! Thanks so much! I’ve been lurking for quite a while but just had to come out of the woodwork to thank you.

By: Jackie

Jackie — Sat, 30 Jan 2010 17:51:52 +0000

Somebody mentioned sour cream / creme fraiche…. here’s something to try: heat a cup of cream until warm, add a little salt and 1/8 cup buttermilk, and let it rest overnight wrapped in a warm (not hot) heating pad. Turns out a wonderful sour cream-like velvety smooth treat, perfect for dolloping soup or as a sauce for meats or other savories. The fresh sourness works a little like lemon juice, brightens heavy flavors.

By: sarah

sarah — Wed, 30 Dec 2009 00:51:22 +0000

I agree with everyone else that this soup is fantastic! The only unfortunate thing about it is the price of the mushrooms. I left out the dried mushroom step because I forgot to buy them, and next time I might try making it with mushroom broth. Perfect for a cold winter night.

By: Erin R.

Erin R. — Wed, 28 Oct 2009 04:50:25 +0000

Freaking awesome. I finally got a stick blender after wanting one for ages, and this marvelous soup was its maiden voyage. I used only about a tablespoon of oil, and half a cup of skim milk instead of cream. I also used less salt than the stated amount and never missed it. Delicious, flavorful and, if you don’t go nuts with the oil and cream, not terribly calorie-dense. I left mine slightly coarse as I love to chew up the little bits of mushroom, and I loved LOVED it. I can’t wait to have some for dinner tomorrow night after it has had a chance to settle in the fridge. After wading through many C of M recipies which used powdered milk, cream cheese and various other oddities, I am finally calling a halt. This is a perfect, rational, healthy, delectable cream of mushroom soup recipe. Thanks a mil, Deb.

P.S. Your little boy is lovely, and what a truckload of hair!

By: Brooke L

Brooke L — Wed, 26 Aug 2009 12:42:07 +0000

I decided on this recipe after searching for something closest to what I had available in the house…and it’s delicious sounding description as well :)

Because we were out of stock, I decided to add chorizo sausage for a little flavor. It was so delicious! Highly recommended.

By: Debra

Debra — Tue, 31 Mar 2009 22:18:45 +0000

I’ve been on quite a SmittenKitchen-recipe-cooking spree lately and I have to tell you, this is another winner. I made it with a couple of minor changes. Used dried thyme instead of fresh rosemary and sage. I also subsituted half and half for the cream. My husband thought it was a little heavy on the thyme so I may tone that down next time. It makes a nice big batch too.

Epicurious.com has been a favorite cooking website for a long time. But nowadays this is the one I check every day and always find inspiration. Thanks again.

By: Tobey

Tobey — Sun, 29 Mar 2009 17:50:08 +0000

I just made this soup and it is delicious!! Thanks, Deb. I love how often this blog enlightens me to delicious, impressive recipe ideas that are super-easy… For this recipe I used skim milk instead of cream, but I didn’t skimp on the rich, locally made butter from the farmer’s market (which is also where I got the shitake mushrooms.) YUM!

By: Memomz1

Memomz1 — Sun, 14 Dec 2008 06:59:56 +0000

Made the soup last night and it is a winner. Only used 1/4 cup oil, all the cream, and a variety of dried mushrooms. Actually tastes like mushrooms! Prior to adding the creme, I removed half of the soup to freeze and will add the remaining creme once it is heated through.

By: deb

deb — Mon, 17 Nov 2008 21:28:42 +0000

I think that doubling it should be just fine, tripling would play it extra-safe. (I don’t know how big your bowls are, but I know that once you try it, you’ll hope for leftovers!)

Also:I know that the price of shiitakes can add up, especially if making a double or triple batch. I don’t see any reason why you couldn’t swap at least half of them for creminis/brown mushrooms.