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bigwheel

Right right Wendy. Dont mess with sour cream much personally for cooked applications but of all the recipes I have seen which called for the stuff over the years..it was always specified to be added at the very end. You are a good flaw finder..lol.

Quote:

Originally Posted by W. Baker

Todd lid 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

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