About this recipe: I recommended you use different varieties of mushrooms, like crimini, portabellini or Chinese mushrooms. For a smoother texture, purée the soup after it has simmered the final 30 minutes - though I prefer to serve it as is. Prepare some wild rice according to package directions, and add to soup during the final 10 minutes of cooking or after soup has been puréed.
Make this vegetarian by using a good vegetable stock instead of chicken stock. For a vegan soup, use the vegetable stock and olive oil instead of butter.
One of the best mushroom soups I've ever tried! Because garlic is good in almost everything I added three cloves of freshly chopped garlic when I sauteed the veggies; and because I was too lazy to make rice I added a handful of dry orzo to cook up as the soup simmered. I used my immersion blender to slighly puree a small amount of the soup which gave an illusion of creaminess; but still left it very chunky. - 27 Apr 2005 (Review from Allrecipes US | Canada)
A wonderful mushroom soup recipe full of flavor without the fat! Truly an excellent base that can be changed up tons of different ways to suit your personal preferences. I omitted the carrots and leeks, used about 3 pounds mushrooms (white/crimini/shitake), added garlic to the onion/celery mixture, a couple of sprinkles of beef boullion granules, and a few dashes hot sauce. Thanks for a wonderful recipe! - 13 Jan 2007 (Review from Allrecipes US | Canada)
This was great! I didn't have any leeks, so I left them out, and the only thing I added that was different was a packet of onion-mushroom soup mix. I may try some white wine next time, but my husband said it was great as is. - 12 Jan 2011 (Review from Allrecipes US | Canada)