Yield: Yields about 5-1/2 cups.
If you like, a drizzle of white truffle oil just before serving makes this soup especially fragrant and luxurious. For the mushrooms, try a mix of half chanterelles or cremini and half shiitakes.
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@georgianew: This soup will keep for 3-5 days in a 36-degree fridge. To freeze it, cool, pack well and freeze after blending 1/2 the soup & combining it with the remainder. DO NOT add the half-&-half, sherry & soy sauce. Freeze up to 3 months. Defrost in fridge overnight, heat slowly in pot. When warm, add the half-&-half, sherry & soy sauce, then season to taste. Garnish with fresh thyme.
Very good! How long does it keep in the refrigerator and can you freeze?
Excellent! I added baby leek and shallots.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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