I have a few notes...this may be really obvious to most of you, but DO NOT ATTEMPT TO USE REAL CHEESE FOR THIS RECIPE. I hate the idea of using processed "cheese" food so I tried it with cheddar, which lumped and promptly burned to the bottom of my pot, even at a simmer. The one thing I would do differently were I to make this soup again the right way is to make a rue first, with butter, onions and flour or cornstarch right at the beginning. It is a lot easier than trying to add the thickener later.

Reviewed On: Feb. 7, 2012

My father actually recommended this recipe to me. I am the busy mother of three children under the age of 10. I finally made this recipe after replenishing my Marsala stock and I can't believe how fantastic it came out (husband and kids loved it too). The pork was tender and juicy, and the sauce was restaurant quality for SURE! It was perfectly flavored exactly as the recipe reads...that said, I did a few small substitutions: I didn't have a shallot, so I used a small white onion diced and sauteed with about a teaspoon of garlic. I also coated the pork with the mustard AFTER I seared it on all sides in the pan, so the mustard didn't char. This will be the recipe I serve whenever I have guests to my home!!!!!

Reviewed On: Jan. 12, 2012

This is awesome frosting! If you keep it thick it is super easy to work with. If you let it sit for a little while, you can actually work with it a bit like fondant! Thank you for posting this recipe!

Reviewed On: Nov. 20, 2011