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Cream of Mushroom Soup I
I used portobello mushrooms for this. I also did it with 1% milk instead of half and half. I did it a slightly easier way in that I thickened the flour/butter/milk in a separate pot from the main one then put them together and used an immersion blender. This was pretty good, I would make it again, very easy. I upped the sherry content too :)
1 user found this review helpful
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Reviewed On:
Nov. 17, 2011
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