I used three cartons of button mushrooms (on sale; couldn't resist), which was a bit more than doubling it. I roasted the shrooms 20 minutes with some fresh rosemary sneaked from my neighbor's bush, plus some fancy lemon-flavored olive oil. Skipped the heavy cream and used fat-free evap milk. Sparingly used my immersion blender in the pot instead, cause I'm my father's daughter and like chunky soup. Then forgot and got caught up in a great old movie and came back an hour later to find the soup cooked down halfway but thank goodness not burned. Threw in a little more broth and a few spinach leaves that needed to be used. AMAZING!!!! Thank you!!!
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I used three cartons of button mushrooms (on sale; couldn't resist), which was a bit more than...