In article >,
"W. Baker" > wrote:

> Todd > wrote:
> : On 02/16/2013 02:49 PM, bigwheel wrote:
> : > Yes..what is the various other stuff?
>
> : 2 flats whole white mushrooms, sliced. (Raley's org)
> : 1 med onyawn, diced (TJ's org)
>
> : Fry in EVOO until the onyawns are clear and the mushroom
> : brown a little. Them add
>
> : 2 cups of my 99:99 chicken broth (it is strong)
> : 2 cups water
> : salt (guess)
> : 1 cup cream (TJ's org)
> : parsley flakes (guess) (Frontier org)
> : 1/2 cup sour cream (TJ's org)
> : paprika (guess) (Swanson org)
> : ~1 tsp squeezed lemon (1/2 a small org TJ lemon)
>
> : Bring to a boil. Let cool down on the burner.
>
> Try simmering all the ingredients ECEPT the sour cream and lemon for a
> while, adding the cream and lemon when you turn the soup off. You will
> see quite a difference int eh taste adn brightness of the soup.
>
> Wendy

I also often find that having the soup sit overnight in the fridge
allows its flavors to get together more. I might make it up to just
before adding the sour cream, and put it in the fridge over night. The
next day, heat it up and finish it just before serving.

I think that soups, stews, chilis, etc. are often better after sitting
for a day in the fridge.

PP
--
"What you fail to understand is that criticising established authority by means
of argument and evidence is a crucial aspect of how science works."
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