I'm a bit conflicted about this. We just aren't fans of the artificial taste of canned soups. As written, that taste is very evident. So I made a very basic cream soup using chicken stock, leaving it on the thick side, so as not to thin it out too much when the sour cream was added. I cut up boneless pork loin, removing all the fat. It was delicious! Eliminated the corn, as we had it last night. It's not a deal-breaker; I'll add it the next time. The fresh rosemary was lovely, and complemented the pork. To sum it up, the recipe has sound "bones", but replacing the canned soup with something made fresh represents a huge advance in flavor.
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I'm a bit conflicted about this. We just aren't fans of the artificial taste of canned soups....