I'm a firm believer if planning to review a recipe someone cared enough about to share publicly, you owe it to that person to make the recipe AS WRITTEN before giving it anything less than 5 stars. Don't tweak, omit, add or substitute ingredients and than leave critical reviews that are hurtful to the cook who shared the recipe in the first place. It's mean and just plain unfair.
That said, I made this recipe to the letter (other than doubling it to fit the size of my dinner party) and it turned out fantastic. It's rich, flavorful, and is going to compliment my Christmas dinner beautifully. I'm allowing mine to sit covered in the fridge in my cast iron pot for two days to allow the flavors to continue to mingle and I believe it will only get better during that time. I did have a small bowl for lunch while it was still hot and it was delish!! I'm so excited to hear what my guests and family think.
I would only add that if you're looking to cut fat, salt and calories (which I would normally do for other than special occasions) you could do so by omitting the butter entirely and sauté the onions and mushrooms in evoo before simmering them in veggie broth, add 60 calorie almond milk instead of cows milk, use low sodium soy sauce, and skip the sour cream altogether.
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I'm a firm believer if planning to review a recipe someone cared enough about to share...