Comments on: “Cream” of Mushroom Soup

By: Trish

Trish — Thu, 12 Nov 2015 15:38:54 +0000

I don’t consider myself a cook, so I rely heavily on recipes. I also read the comments too to see if I can get a reading on the recipe. Well, I have to say this recipe was not very good at all. My husband would not even eat it. I made it exactly how it said. So I gotta ask? Are these comments for real?

By: Jennifer

Jennifer — Wed, 26 Nov 2014 01:41:34 +0000

Hi! I have arrowroot and potato starch – which do you think would be best for this recipe? Also, is cornstarch something I should keep in my pantry – is its thickening ability superior to arrowroot and potato starch? Somehow it seems more processed to me, but perhaps this is a misconception on my part. Thanks!

By: kcorb23

kcorb23 — Tue, 20 Aug 2013 13:08:25 +0000

This soup is amazing. I used a can of White beans to thicken my soup. I just puréed them in the vitamin with about half a cup of broth from the soup when the soup was almost finished. A great way to get those good beans in.

Kay

By: Olina

Olina — Tue, 09 Jul 2013 15:35:19 +0000

I noticed comments and suggestions in regards to substituting the corn starch in this recipe.
I have found a way to thicken my soups and sauces that is easy and works very well. At the end of cooking I puree raw potatoes in food processor with little water and add it to the recipe. Cooks and thickens quickly… once added watch your dish and lower heat so you it won’t burn from bottom

By: mackemom

mackemom — Tue, 02 Apr 2013 00:41:24 +0000

I LOVED this! So this is how much I didn’t want to go to the store: I actually MADE my own almond milk, because all I had was rice milk, which was vanilla. I made it really rich…omg, it was SO good. I actually doubled the mushrooms and onions, left out the flour, and we had it with whole grain toast and the roasted asparagus and potato salad, also on the site here. My husband loved this meal! Everything we’ve tried so far on this site is just awesome. Thanks so much!

By: Martha

Martha — Mon, 10 Dec 2012 17:41:14 +0000

You could probably use oatmeal for a thickener. Blend it to a flour consistency or close, then add. Not sure about quantity needed, but no gluten for those who are gluten sensitive.

By: Monkeydad

Monkeydad — Sat, 16 Jun 2012 18:20:31 +0000

Wow! This was incredible. Made it last night, and the family loved it. Although I found the bouillon too be a little too much. I also found a mix of regular white and brown mushrooms worked great, I shredded them in the food processor for texture, and added a potato and pretty much blended everything else.

For the corn starch, I usually use regular white flour as a thickener. I figured there enough fiber and nutrients from other sources that white flour was fine, maybe even more thickening pound for pound!

Thanks for the awesome recipe!

By: Renee

Renee — Tue, 28 Feb 2012 06:08:50 +0000

I used Kuzu Root starch to thicken it.
Recipe made some awesome soup! Eating it now!

By: Carol Lani Johnson

Carol Lani Johnson — Thu, 16 Feb 2012 19:25:13 +0000

I notice Better Than Boullion has autolyzed yeast which from what I have read is code for MSG. : (

By: SusanV (admin)

SusanV (admin) — Tue, 17 Jan 2012 19:32:58 +0000

You can use arrowroot but you probably won’t need quite as much. Also, potato starch is a good substitute.