I'm beginning to think that all recipes from Eating Well take far longer to cook than stated (this is the fourth time something has taken 20 or more minutes past the written cooking times), so I'm not really taking off any stars for that at this point. That said; when making this recipe, keep in mind that the potatoes may take 15-20 minutes to be fully cooked at a "lively simmer", not 5-10.
The soup had really good flavor (I really enjoyed the dill, which surprised me!), the potatoes and mushrooms make it a very hearty soup that is perfect for cold nights. I used non-fat plain greek yogurt instead of sour-cream, because that's what I had on hand, and it worked out fine! I also added a handful of fresh thyme to the onion/mushroom mix at the beginning (i had extra) and I thought it added a deeper flavor to the mushrooms. I would probably make this again.