This is a fabulous, fabulous recipe!!! Ron's not kidding when he says to use a big pot and that it will feed an army--you need a BIG stockpot. It says 12 servings--but my ladle holds about a cup, and my bowls hold two ladles-ful. I think we can get about 18 bowls out of this recipe, estimating. I make it for dinner, then we have lunches out of it for several days, plus dinner the second night, and we have a family of 5 (and four of us are male). One important adjustment I made--I use half and half instead of the cream. It's perfect like that, IMHO--I've made it twice and have never used the cream. Even with the decreased fat, it's very rich and can cause some digestive issues, if you know what I mean, so I know I could never use the cream in it (plus, you'll save about $2 with the price difference between a quart of cream and a quart of half and half!). I also don't use 8 tablespoons of butter to saute the onions--3 is sufficient and takes a big bite out of the calorie and fat content. You won't miss it.
Thank you, Ron!!!!
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This is a fabulous, fabulous recipe!!! Ron's not kidding when he says to use a big pot and...