I was tied up with a bunch of things today anad did not have the time to check your posts so quickly browsed through the C@H issues and decided to make this on a whim---
THIS IS REALLY GOOD!!!! Peter ate every last drop---not a big soup lover...so IMHO that said it all.
I used a combo of buttons, shitakes, enokis and creminis....I did not have fresh dill but added some dried and it was a wonderful addition. I touched it at the end with some snipped chives with the sour cream (just a small dollop!! ) The slice of lemon was different but a pretty part of the presentation.
I will definitely make this one again---most mushroom soups I have made before are quite heavy on the creams and milks---one could eliminate the cream completely on this one and have a great tasting, nice textured result!! (which I did--) The sour cream touch at the end was more than enough.
BTW--served with a light salad with oven fried chicken fingers (from Issue 64) NICE!!!!
THIS IS REALLY GOOD!!!! Peter ate every last drop---not a big soup lover...so IMHO that said it all.
I used a combo of buttons, shitakes, enokis and creminis....I did not have fresh dill but added some dried and it was a wonderful addition. I touched it at the end with some snipped chives with the sour cream (just a small dollop!! ) The slice of lemon was different but a pretty part of the presentation.
I will definitely make this one again---most mushroom soups I have made before are quite heavy on the creams and milks---one could eliminate the cream completely on this one and have a great tasting, nice textured result!! (which I did--) The sour cream touch at the end was more than enough.
BTW--served with a light salad with oven fried chicken fingers (from Issue 64) NICE!!!!
"Never eat more than you can lift" Miss Piggy