A ten minute soup doesn't sound like it would be that flavorful, so I cooked it for an hour as I usually do. I thickened differently too by sauteeing the celery in evoo for a bit and then added the flour to make a roux. In this case, I like a smoother soup, so I followed the recipe and strained out the onion and celery, however, I put the soup back into the pot and added carrots for color and continued cooking until the carrots were tender. I felt this needed additional seasonings, so I added my usual garlic/onion powders, parsley and dill. Hubby is eating it now and is more than pleased. Thanks for a good start!
Was this review helpful?
29 users found this review helpful
A ten minute soup doesn't sound like it would be that flavorful, so I cooked it for an hour as...