As always, I made a few minor-ish changes. I used dried thyme instead of fresh (more economical, at least until I get a garden going), used skim milk in place of 1% (use whatcha got on hand, I always say) and I used a mix of shiitake, cremini and button mushrooms. I'd love to have used a whole pound of shiitakes - love, love, love them - but at $6.99 or $7.99 a pound, they just don't fit our budget. I used a stick blender to pureé some of the soup, but left large chunks of mushrooms for a little extra texture.
No surprises here, no unusual twists or turns - just a very tasty mushroom soup that does not go overboard on fattening dairy products like cream or copious amounts of half and half. I have to admit that I couldn't help but think that this soup would have gone from very good to fabulous with the addition of some full-fat cream, but it was still quite good in its reduced-fat form and certainly better for us.
This Mushroom Soup was worth the wait! Yummmmm! I love your alterations...more my speed. Thanks!
ReplyDeleteyou had a lot of soup posts going here, Alysha :D i love mushroom soup, too bad my hubby doesn't like it so i don't get to cook much of this.
ReplyDeletelooks like you're doing great sticking to your budget and have a great meal too!
Chris - This soup is fairly versatile in that you can use just about any mushroom variety - but you definitely need at least some wild mushrooms for maximum flavor.
ReplyDeleteEliza - I have been thrilled that my boys now like mushrooms - I used to not make mushroom soup very often! In fact, my oldest REALLY liked it. It's so nice when the kids start to come around on certain foods. :)
I NEED to try this...love mushroom soup! Thanks for posting!
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