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4
out of 5
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terrific and simple,
December 28, 2008
By gabbygirl725
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"I made it without the potato, and the puree was still thick enough.
Easier to make by cooking the onion with the celery, and sauteing the garlic in less butter, then adding and reducing the wine.
A faster way to thicken, if needed, is stirring 1/2 C of mashed potato flakes into the soup after pureeing, and heating again briefly."
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14 of 14 people found this review helpful.
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