I made this recipe a week ago - we all loved it. I was out of butter, so used olive oil instead. Also, I had Plevrotus mushrooms (otherwise known as oyster mushrooms I believe) which I chopped in the food processor. Next time I would chop them a little finer, as larger pieces did not cook through - they actually reminded me of oysters, which was not the texture I was expecting in the soup. I cooked this early in the day, and left to rest for a couple of hours which allowed the flavors to blend. I served sauteed sausages on the side - added the leftovers to the soup leftovers. We enjoyed it for 3 days.
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I made this recipe a week ago - we all loved it. I was out of butter, so used olive oil...