I've made this soup MANY times, and believe me, it's yummy as it is. However, I've had to tweak it a bit to make it even better. First, I use vegetable broth instead of chicken. My vegetarian friends appreciate this a lot. Second, I usually use fat free half and half to cut out some of the calories and fat. I have yet to notice the difference. Third, I usually take 2T of butter and 1T of olive oil and saute the mushrooms and onion first. Then I add a couple of cloves of garlic (I'm a huge garlic fan), salt, pepper and the thyme during the last minute, and then add the flour after it that to create a roux. Since I rarely use cherry, I usually add a 1/4 white or red wine (whichever I had on hand) and the veggie broth. Once this starts to thicken I add the half and half, and there you have it. Delicious!
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I've made this soup MANY times, and believe me, it's yummy as it is. However, I've had to...