Lacks something and the tomato over powered the mushrooms. Would not make again.
Simply Ok there are better recipes I followed the recipe to the letter. The soup was just OK missing any WOW factor in taste. Pros: healthy low cal satisfying Cons: bland
After reading some of the other reviews I added paprika (smoked & regular) more soy sauce and about a teaspoon of fresh lemon juice at the end and it was delicious! I might add some white beans to increase the protein. Seems it took a lot of time to cut everything up.
Delicious I made this as soon as the magazine game. I omitted all oil used low sodium veggie broth. The magazine didn't say (unless I missed it) how big of a can of crushed tomato so I used 28 ounce. I doubled the oregano (I love lots of spices) and did not use the marjoram. Pros: Filling good flavor
While it is tasty and healthy it is neither vegan nor vegetarian if you use the chicken broth. To be that it would need vegetable stock. I cook for friends who are vegetarians and they will not eat any animal products including stock.
Wonderful Vegan or Vegetarian Soup Nice hearty and brothy soup with rich flavor from the variety of mushrooms. It is high in calories but loaded with flavor and will fill you up. Pros: Easy to make reheats nicely Cons: Needs a variety of mushrooms
Great but not awesome I made this very much like the recipe using a variety package of dried mushrooms as well as the expensive fresh ones (shitake oyster & baby bellas) and vegetarian broth. It was great and I may have made slight modifications at the end to give it the kick I thought it would have but it slightly fell short. I will make it again and possibly try some different/more herbs. Pros: Healthy delicious Cons: Felt like it was lacking something
Delicious! This recipe is really good I would recommend it. I substituted the canned tomatoes with half a fresh tomato and paprika (and a tiny bit of sugar to take away the acidity of the tomato). I have never liked how the canned tomatoes overpower most soups I have added them to in the past. I didn't have sherry unfortunately but used vermouth for the mushrooms. Since some of the previous reviews mentioned the recipe needed more flavor I decided to add a pinch of curry powder in addition to the bay leave and the oregano. It worked great and gave the soup that punch of flavor it needed.
Looks better than it tastes I wouldn't use the canned tomato next time or a lot less. It was decent with a hint of Asian flavors but not as good as it looks. The tomatoes overpower the mushrooms (perhaps I didn't have enough) Pros: Easy to make filling Cons: Tomatoes give it acidic taste
