Very creamy and flavorful. I used many more mushrooms, including dried porcini mushrooms (about 1/2 cup) that I soaked in warm water for about an hour. Threw those in, along with its brown liquid, with the rest of the mushrooms. The secret to a smooth and creamy texture is stirring constantly, and adding a little bit of the broth at a time. I suggest adding the chives to the portion that is being immediately served, instead of to the whole pot. That way the chives always look bright green. Overall, very good recipe, and you can't miss with fresh ingredients and patience to stir frequently.
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Very creamy and flavorful. I used many more mushrooms, including dried porcini mushrooms...