This homemade mushroom soup will rival any store-bought variety. It's rich, creamy and full of flavour. Serve with crusty bread for a substantial lunch or dinner. Feel free to experiment with exotic mushrooms, such as shiitake or oyster.
A really quick, easy and tasty soup. Will make it again - 01 Dec 2011
Such a good recipe, my only advice would be to go easy on the Thyme, I thought a teaspoon was far too little and being a bloke, put a handfull in!. Essentially I thought I knew better - I bloody well didn't! So, yep, go easy on the Thyme. Other than that you can't go wrong, it's utterly delicious. - 20 Mar 2017
I was looking for a simple cream of mushroom soup recipe ... and this is it! I didn't use thyme, and I did use the stalks (don't like to waste). I pureed the stalks in a food processor to make the soup thicker, and sliced the caps (also in processor). A little extra flour to thicken the soup, too. - 17 Feb 2008 (Review from Allrecipes US | Canada)