Great base recipe! I ended up making mine a bit more Hungarian style, adding: dill,lemon, paprika and cayenne. Also used cashew yogurt instead of milk. This is 10000% a new family favorite!

I enjoyed it very much. So soft and creamy were the mushroom and creamy broth .

Not bad as a soup but maybe even better as a sauce; it got quite thick. I added garlic with the onions, and some cayenne, extra aminos, and cream cheese. Good flavor overall.

Definitely not the best ever on it's own, but a good base to spice up (or down) to your liking. Primarily, I sautéed fresh garlic with the onion, so reduced the amount garlic powder. I added umami seasoning, a little cayenne pepper, and parsley flakes. There were other seasoning that I can remember, but in the end, it was great! Even better day two on it's own, but I added shredded rotisserie chicken for a filling meal. I tend to experiment, using recipes as a base, then seasoning based on what my palate seems to want at the time.

I made a few modifications and doubled the recipe. replaced tapioca flower with almond flour and did more than the recipe suggests, had to do this step in a blender but it turned out great. also used fresh garlic, instead of powder, which i would recommend.

Definitely blend it up at the end. Wow. So good.

Goooood! No changes :)

Simple yet delicious! Wonderful flavor. I did add in an extra 1/2cup each of chicken broth and oat milk. I also added a tbsp of vegan cream cheese to make it a little creamier. I really love it!

It turned out to be a good soup, but it may not be fair to rate it. I needed to use up regular mushrooms and had no arrowroot flour, so I made chia flour in my spice grinder for a substitute. I also was out of non-dairy milk and used regular 2%. I was surprised by using soy sauce. This soup had a nice flavour and you wouldn’t have known that that ingredient was in it. I would make it again. The next time I would purée more of the mushrooms to make it a bit thicker.

I and Family really enjoyed this recipe. One recommendation would be to use less thyme. Other than than that superb & vegan

Yummy and not hard to make.

Great! Definitely will make it again

Definitely better than canned, but not amazing. (1) The directions do not use all of the ingredients. I used all the ingredients and guessed on when to add them. (2) I used a cast iron skillet because it cooks onions and mushrooms down evenly as compared to any other pan or pot. (3) I used unsalted butter to cook the onions. (4) I used Thai coconut milk at first, but after 1/2 cup the coconut flavor over powered the mushrooms so I completed the recipe with unsweetened almond milk. (5) I used dried thyme leaves. RESULT: The flavor does not hit all corner pallets of the tongue. It is really missing the 'side notes.' Back and front are present. I WOULD recommend this recipe as a basic recipe; however, if you are cooking to impress and trying to make this a meal course, then ya definitely can only use this as a base recipe. I hope this helps!

Easy recipe and delicious soup. Used a mix of soy milk and water. Tastes like I hoped it would.

Very flavorful. Didn’t fill my husband up though. I think next time this would be great over potatoes and green beans. Maybe even dressing for the holidays.

Surprisingly good and I was doubtful. I doubled the recipe and used chicken stock. I wasn't sure when to add the garlic powder but I think I might use fresh garlic next time. It was also hard to reduce the liquid but over all it was very tasty! Will definitely make it again.

Used coconut milk and it turned out great!

So easy to make, and absolutely delicious!!

Really well. Very tasty

soo good for my first try

Excellent so yummy and Easy!

awesome fua loco, mhaflipao really lovel.y

Incredible! I’d guess it was made with heavy cream and a slab of butter!

The ingredient list on Yummly definitely do not match the directions for this recipe so I had to do some guess work. Overall this was pretty delicious.

I would double it next time to make sure there is plenty for seconds. It was very good and surprisingly filling.

This is a tasty dish, but it is a bit one-note. I may use this as a base on which to build a more complex soup.

My husband really liked this soup. I added peas for color and additional nutrients. I also substituted miso paste for the soy sauce (aminos). It came out well. My husband said he would eat it again—later on today!

Hands down, the BEST Ever mushroom soup!! Savory, light, creamy and delicious. I was blown away along with my friends and family.

Very tasty and easy! Definitely make it again!

was good next time i will ass a variety of mushrooms