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|Calories540Calories from Fat400|
|% DAILY VALUE|
|Calories from Fat400|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Marla M. a month ago
I did not have white wine, used vermouth and it was delicious. I did roast my mushrooms a little to long. With all that and making it gluten free I would make again especially to impress guests. It is a brown colored soup, for those who have issues when it comes to how food should look.
Christian 2 months ago
Very good. The flour seems to just become a gelatinous ball, will use less next time
Mark Walker 4 months ago
I doubled it and used yogurt in place of the heavy cream. It was excellent.
Tiffany S. 5 months ago
Simple, rich flavors! This is also fairly quick and easy to make.
Chey 9 months ago
not bad, the mushroom flavour actually got a bit strong as i used Portobello mushrooms. maybe some button mushrooms would've been a wise choice
Katz Katz22 9 months ago
Excellent! The roasting of the mushrooms brought out a depth of flavor I’ve not found before. Give this one a try!
Ashini C. 9 months ago
It was so delicious and my whole family adored it!
joyce a year ago
brilliant.it was yummly and I’ll definatly make it again
Jenni L. a year ago
This was great, worked well with an immersion blender.
Rachel Graham a year ago
I added a lot more thyme and garlic.
Calvin a year ago
ok almond milk just does not fulfill the taste my palate is looking for. I will avoid soups with this in it.
Gautam Kshatriya a year ago
Added a touch of bacon fat. Used red onion as a substitute for for shallots. Used chicken stock (from a cube) instead of beef stock. Added 3 table spoons of roasted mushrooms to make the soup a bit chewier.
Yoshi 22 2 years ago
delicouse and easy! will do it again in the furthur
gisela romero 2 years ago
Very tasty recipe, highly recommended!
Rob M. 2 years ago
A bit bland! Won’t be making it again!
Marie T. 2 years ago
It was great! Very easy and I’ll keep it in rotation
L 2 years ago
Very good. Would be great as a risotto base... needed more to it to be a meal. The color was a bit off putting but I added more milk to lighten the color.
Christine C 3 years ago
I LOVE THIS RECIPE! I am a mushroom & soupaholic. This satisfies both my cravings. Sometimes instead of roasting the mushrooms (I use the white button variety), I grill them on the bbq for a smoky taste. I also substitute half & half for heavy cream. I make it in big batches because it freezes well. Then I have some on hand for days I don't feel like cooking. Try this one. Mix it up a bit. You won't be disappointed either way!
S L. 3 years ago
It did not look at all like the picture when done. It was a grayish brownish mess. It tasted okay, but i would be afraid to give it to any guests.
Ang A. 4 years ago
This has made it to my list of all-time favourite soups! I always make an extra batch to jazz up my pasta.
Werner K. 4 years ago
It was amazing. Will definitely make it again!! I kept the recipe as is and it was enough for 2 people
Alexandra Wright 4 years ago
Amazing flavour! Just wish there was more of it. I would make it again, but would double recipe. No additions or subtraction to original recipe. Except to share the wine with myself whilst cooking.