Comments on: Wild Mushroom Soup

By: Gillian

Gillian — Sun, 08 May 2011 22:08:50 +0000

If you click on the hyperlink that says “this most excellent post” it will take you to the blog that tells you how. It’s worth it!

By: Jennifer

Jennifer — Thu, 31 Mar 2011 04:35:20 +0000

Hi
How do you make your veggie broth?

By: Mandy

Mandy — Wed, 09 Feb 2011 02:11:34 +0000

Just tried this tonight with the ingredients I had on hand (no leeks or sherry) and it was delicious! It was wonderful with some freshly grated parmesan on top! Thanks for the wonderful recipe!

By: Gillian

Gillian — Sat, 10 Oct 2009 05:18:14 +0000

It’s sour cream. Which I don’t think the soup really needs. It didn’t hurt anything, but it’s rich enough already. It’s just that when I went to take a picture, it just looked so….beige. It just needed a little something to make it look more appetizing. So now it has a mysterious white blob in a circle of beige. Nice, huh? Actually, next time around I’ll pull a few slices of sauteed mushroom out of the pot before I puree, then place them artfully on top of the puree. I just didn’t think about it…

By: Pam Rokke

Pam Rokke — Sat, 10 Oct 2009 03:33:43 +0000

What did you put on top besides the fresh thyme? Sour cream?

By: Gillian

Gillian — Sat, 10 Oct 2009 02:47:07 +0000

How right you are, Derek. The French figured this all out a long time ago.

By: Derek Oslo

Derek Oslo — Sat, 10 Oct 2009 00:07:56 +0000

Mushrooms are a lot like people. Some are poison. Some pleasure. All smell a little. Therefore you are right: the safe bet is to puree them all with wine and cream.