Delish! Very easy. I used 1 oz dried porcini and 1 pound fresh and it was plenty. Cooked on gas stovetop at a very low simmer for 4 hours. Everyone loved it.
The soup was delicious! You have to really like mushrooms though:) Jake J don t be a twat and don t make the soup if you re afraid of losing trust in humanity. The 3 lbs worked out fine and yes mushrooms sweat a lot when they re cooked. If it still feels too mushroom-heavy at the end you can always put mostly mushrooms and less juice in the blender.
This recipe is way too bland for my tastebuds. The only thing I could taste was the mushrooms. It needs more garlic and more shallots.
I have to agree with some other reviews, very bland and nothing special. Once it was made I tried tweaking with extra salt, soy sauce, etc. just not worth the effort. It’s going down the drain, that’s how poor I think it is. I did not add in the reconstituted porcini mushrooms, they are slimy and gross and don’t taste like anything once soaked. I just used the broth.
I love mushrooms and thought this recipe sounded really yummy but it just didn't taste good to me. I had to throw it out.
I just made it. First of all yes it s 3 pounds of mushrooms. They shrink down considerably when cooking. I thought the soup had great depth of flavor and was extremely hardy and filling. The only thing I would do differently is use less porcini mushrooms. I used 2 bags which was 2 ounces and they are POTENT. It ended up having an almost musky burned taste. I also added more cream than the recipe called for because the combo of mushrooms I chose made it look like a crock pot full of mud!!! It was easy to make and I will definitely make it again.
This is a delicious fall-time soup. For those wondering 3lbs of mushrooms is the correct measurement - it all fit in my 5QT Crockpot just fine before cooking. After 4 hours it cooked down considerably and the pot was about half full. Keep in mind that 2 cups of the mushrooms get blended into broth so there is actually room for even more mushrooms if you want. Only problem I see is this recipe can get a bit pricey especially with the dried shrooms. Made a few days of servings though.
Yes I made with recipe and used 3 pounds of mushrooms. They do cook down and are a perfect amount with the broth. I used mushroom broth instead of boiling water and the liquid from dehydrated mushrooms. It was very flavorful and you can really taste the sherry. I did use half and half because I ran out of cream. I will make this again.
This recipe is granted expensive to make but worth it! I only had one cup of dried porcini but think it was plenty especially after reading some of the reviews. And I also added 1/3 c of 1/2 and 1/2 in addition to the whole cream at the end. My husband likes cream soups so this added a little bit of the creamy factor without it being too much extra. I added more salt and pepper but that is definitely a personal choice. Really good recipe and I would make it again the next time I have a spare 25 for the mushrooms!
