Creamy Mushroom Soup

6 Comments

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  hcbottj

  October 25, 2011 at 10:13 am

  My local greenmarket has a stand with a variety of mushrooms. The white/crimini might be too booring, I will try a variety. Are the leeks good substitute for onion? There is no onion, it is hard to cook w/o onion.
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  Gordon

  October 25, 2011 at 5:20 pm

  @hcbottj Leeks are essentially a mild onion. They’re not really a “substitute” but you often see them used in a similar tole for dishes (such as soups) where you want a somewhat milder flavor.
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  paula

  November 7, 2011 at 11:03 am

  Very similar to my recipe except I always use at least three types of mushrooms (white button, cremini, shiitake for example). I prefer sherry to madeira (NOT cooking sherry, ewww), and often use canned evaporated milk to save on fat calories, but still gives it mouth-feel of cream.
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  Jocelyn

  November 7, 2011 at 11:08 am

  I cannot cook with or drink alcohol. Is there something that I can substitute for the brandy ?
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  Christine Liu

  November 7, 2011 at 12:00 pm

  Hi, if you wish, you can substitute a non-alcoholic replacement for the Madeira. The best course of action is to use extra broth, adding wine vinegar (red or white, depending on the recipe) or lemon juice just before serving. To replace ½ cup of wine, either substitute in ½ cup broth + 1 teaspoon wine vinegar OR ½ cup broth + 1 teaspoon lemon juice. Hope this helps — and please let us know how your soup comes out.
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  lauraehorn

  February 28, 2013 at 5:41 pm

  This is great! I LOVE mushroom soup and have sadly had to give up the gluten. Most recipes (and canned) have flour for a thickener.

  I only had a little bit of sweet vermouth left to add to this recipe, no maderia, but am not sure if it really did anything to the soup.

  Thanks for the recipe!!!