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    Musings: Cream of Wild Mushroom Soup

    Post your thoughts, comments, suggestions, ramblings, etc. about the Cream of Wild Mushroom Soup here…


    21 Responses

    1. I just watched Ina make this and in the episode she recommends using more of one of the mushrooms if you can’t find (or don’t like) all three. It looked SO beautiful and delicious when she made it, I can’t wait!

    2. I just have a sneaky suspicion that most of our “wild” mushrooms are cultivated now in a cave some where. At least that is what Rachel Ray claims. I shall prevail with this challenge.

    3. I made this over the weekend. It’s verrrry rich. I was going to use fat free half and half but my grocery store ran out. Not the kind of thing you want to be eating when it’s 90 degrees out, but good enough to make this non lover of mushrooms a convert.

    4. Has anybody subbed something lighter for the heavy cream in this soup? I want to lighten it up a bit…thinking of using 2 cups of the half and half instead, I don’t make cream soups often so I wasn’t sure how it would turn out this way. Thanks!

    5. Aggie,

      I made the soup this afternoon…full fat and all. But I got to thinking about your request. Couldn’t you use low-fat evaporated milk? It might work.

      Also, I wanted to say that, as if this recipe wasn’t rich enough…I used chicken stock to make the mushroom stock. I had it in the freezer and thought…”why not?”.

    6. I used 1/2 a cup of heavy cream and 1 1/2 of milk to lighten it up. I found that it was plenty rich and really delicious.

    7. Great ideas Brenda and Butterandsugar! Thank you!

    8. This was good but it was a lot of work to make.

    9. Any suggestions for what to serve with the cream of wild mushroom soup?

    10. I served it with toasted baguette slices with olive oil, garlic and goat cheese and it was really good.

    11. Great suggestion, Deb. Thanks!

    12. I had french bread and a mixed green salad.
      I also wanted to say that I felt this was better the 2nd and 3rd day.

    13. First, I found the broth a bit bland and ended up using my homemade chicken broth along with the mushroom broth. Much better. I thickened my soup considerably by not wasting the vegetables from the mushroom stock. After cooking the carrots, shallots (I was out of leeks) and mushroom stems, I pureed them in a blender cup with chicken broth until it was the consistency of applesauce. When I added it to the soup, I didn’t require nearly as much dairy product as the recipe called for, and it was rich, hearty, and still very creamy. My BF loves mushroom soup, but not CREAM based soup, so after it cooked, I removed a portion for him, and only added cream to my portion. His soup was as good as mine.

    14. Kate, glad to hear I wasn’t the only one wary of throwing all those yummy cooked veggies out of the stock.

    15. I’m so bummed that I’m going to be a little late with my post, but I think some of these substitutions will help out when I head to the store tomorrow.

      Thanks for all the advice guys!

    16. Not great, but not bad either. I didn’t have enough mushroom stock, so I added water as Ina suggested and the soup was quite bland. Should have used veg or chicken stock. I also used all half-and-half. I really enjoyed making this though!

    17. I’ll be late with my post but I love some of these suggestions to lighten it up. And the one to puree some of the stock veggies and add to the soup sounds great! I love that.

    18. Just wanted to say I’m going to be a day late on the post – I made the soup tonight but its too late for me to tackle the post itself right now. Tomorrow, I promise! (And btw, it was great!)

    19. There are only the two of us so with the lftover soup I made scalloped potatoes. They were out of this world if I do say so myself:D

    20. Hey everyone! Sorry, but I too will be a little late on my posting of the soup. It was fabulous though and I hope to have my pictures and posting up tomorrow!

    21. Hi – It’s posted!!!

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