Creamy mushroom soup from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Accompaniments: Sautéed wild mushroom garnish

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Notes about this recipe

  • darylm503 on February 20, 2017

    p. 84 While good, this soup was not spectacular. It lacks deep mushroom flavor and needs something for the back of the palette. Next time, I plan on reducing the water to 3 cups instead of 4 and using an entire ounce of porcini. I'll also reserve some of the cooked mushrooms to add back in after blending. I did not make the "Sauteed Wild Mushroom Garnish".

  • NJChicaa on February 15, 2016

    not worth the effort, basic mushroom flavor, no "wow" factor at all, very disappointing

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