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Cream of Mushroom Soup I

Reviewed: Oct. 3, 2012
This is a fantastic soup!! I left out the mushrooms and substituted carrots and artichoke hearts for the onions, glazed them in the oven with a light sprinkling of brown sugar and a shot of whiskey, then blended them into a pre-made batch of cornbread batter. Baked at 350 for 30 minutes, then cool on a wire rack. I thought that the half-and-half was too much, so I just drank a glass of orange juice. Best mushroom soup ever!
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