Perfect! I did make several changes though. After I made the stock, I halved the recipe. I doubled the carrots, and added some corn, green beans, garlic and sliced leeks. I also stirred in leftover Thanksgiving day gravy. I had heavy cream on hand so I didn't add as much as called for. Also used brown and wild rice. I seasoned the soup with a little thyme, rosemary, a bay leaf, and just enough lemon juice to brighten the flavors but not to add lemon flavor. I cut down on the butter as other people mentioned, but I just want to point out that the amount of butter and the amount of flour together are a roux and changing the ratios affects the thickening strength, so you can change accordingly. This was great, thank you!
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Perfect! I did make several changes though. After I made the stock, I halved the recipe. I...