I made it the day before Christmas and served it on Christmas day for the soup course of our dinner. As others noted, it reheated beautifully. My notes: I shred my veggies in a food processor to make them smaller and to speed up the prep process. I also used an immersion blender to make the veggies even more fine for serving. There was lots of texture, but no big lumps of veggie. I thickened the soup the next day with more roux and added more salt, pepper, hot sauce and Worcestershire sauce to enhance the flavor to my palate. EVERYONE RAVED!! Best cheese soup I've made. I will keep this recipe in my favorites.
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I made it the day before Christmas and served it on Christmas day for the soup course of our...