Like most of us non-purists...I like to modify recipes to reflect personal preferences and on hand stuff. I'm also not cutting the stars down because I did. So, personally, I started by skipping the bacon...didn't want that texture in a creamy soup. Instead, I used previously reserved refrigerated bacon fat. Another recipe suggested a diced Jalapeno, which I added to the mushrooms, celery and onions plus a few cloves of Garlic and my homemade Seasoning Salt. I used the fresh Turkey Stock made from Thanksgiving detritus...though chicken would be better probably, Plus I don't peel the spuds. I used unsalted butter because like the Stock...it's what I had. The blending was a lot easier w/ a stick blender. Also less salty considering it's MY stock recipe, unsalted butter and my own Seasoning Salt. BTW...The soup is great w/ tremendous flavor. My guest loved it and I'm counting on it freezing well.
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Like most of us non-purists...I like to modify recipes to reflect personal preferences and on...