This is a good, easy recipe with one really disappointing flaw: It tells you to stir the Parmesan into the soup and THEN cook it for an hour. I faithfully followed the recipe and stirred in my hand-grated Parm when instructed, and I ended up with a thick, gooey Parm sludge at the bottom of my pan. It didn't burn, but it also didn't mix in, despite frequent stirring and close monitoring of temperature/simmer. A friend who is in culinary school said I should have used the Parmesan as a garnish after the soup was done rather than mixing it in before simmering for an hour. Another said she never had a problem using the grated Parmesan you buy in a can. I guess this is what I get for trying to use fresh Parmesan? Still good, but disappointing. If you use fresh Parm, don't mix it in while cooking! Save it for a garnish. If you use grated Parm from a can, maybe you'll be OK.
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This is a good, easy recipe with one really disappointing flaw: It tells you to stir the...