Comments on: a slight change of plans

By: mushroom soup | m y s e a s t o r y

mushroom soup | m y s e a s t o r y — Thu, 09 Feb 2012 16:00:32 +0000

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By: John Beck

John Beck — Thu, 29 Dec 2011 04:17:40 +0000

I sure hope you’re life ‘partner’ appreciates your devotion to your ‘craft’.
Your zest for life and your joi de vivre in the culinary arts sets you aside from most..
As an older, male, learning to appreciate the ‘finer’ things in life: cooking being one of them…
I hope you find much love and support in your endeavors!!
My only ‘prior’ experience with mushrooms had to be of the ‘spiritual’ kind; for which I’ve long grown out of…
Cheers and best wishes from Langley, BC, Canada
John

By: Christiane Vincent

Christiane Vincent — Tue, 27 Sep 2011 20:52:13 +0000

This is lovely! For anyone who is wanting to keep their long beautiful mushroom slices intact, you can skip the puree step – I decided to, and it turned out really nice.
Thanks for this!

By: Cherine

Cherine — Wed, 31 Mar 2010 10:46:09 +0000

This is a delightful comforting soup!

By: jenyu

jenyu — Mon, 29 Mar 2010 14:54:06 +0000

Mrs. Ergul – yes, the porcinis are expensive, but I buy them dried which helps to bring down the cost. If you want some, send me an email and I’ll mail you some :)

thedelishdish – I have to avoid creams in my soups too because of the lactose, but this one is just a very little bit. Works well and didn’t seem to give me many problems.

Kirsa – you can add more cream or half-and-half to get it lighter in color. The dark color comes from the portabellas and the porcinis