This is an easy to make and really tasty soup. The trick to getting it restaurant quality is the little things like butter, good quality beef stock and correctly sautéing the onions.
A good, easy and yummy mushroom soup. I was worried about the consistancy of it but it turned out great. n making this I substituted vegie stock for the meat stock making it vegetarian and added a little bit of mozerella and extra pepper. - 25 Jun 2012