VoyForums
[ Show ]
Support VoyForums
[ Shrink ]
VoyForums Announcement: Programming and providing support for this service has been a labor of love since 1997. We are one of the few services online who values our users' privacy, and have never sold your information. We have even fought hard to defend your privacy in legal cases; however, we've done it with almost no financial support -- paying out of pocket to continue providing the service. Due to the issues imposed on us by advertisers, we also stopped hosting most ads on the forums many years ago. We hope you appreciate our efforts.

Show your support by donating any amount. (Note: We are still technically a for-profit company, so your contribution is not tax-deductible.) PayPal Acct: Feedback:

Donate to VoyForums (PayPal):

Login ] [ Main index ] [ Post a new message ] [ Search | Check update time | Archives: 123456[7]8910 ]


[ Next Thread | Previous Thread | Next Message | Previous Message ]

Date Posted: 23:24:10 11/18/01 Sun
Author: Bruce
Author Host/IP: cr593203-a.brntfd1.on.wave.home.com / 24.42.80.201
Subject: Re: Cream Soups
In reply to: Mop 's message, "Re: Cream Soups" on 21:06:33 11/18/01 Sun

>1-chicken stock... oxo type stuff you mix yourself
>should do ok????

That will work just fine!

>2-cream...do you mean half and half cream or table
>cream or do you mean heavy thick cream?

It depends on how rich you want it, the thicker it is the richer it is, I normaly use half & half!

>3-mushrooms...do you have a preferrence to the species
>of mushroom....I like shiitakes and portobellos, I
>guess either would work...

I like crimini mushrooms they have great flavour and don't turn your soup dirty brown....LOL

Bruce

[ Next Thread | Previous Thread | Next Message | Previous Message ]


Replies:




Forum timezone: GMT-5
VF Version: 3.00b, ConfDB:
Before posting please read our privacy policy.
VoyForums(tm) is a Free Service from Voyager Info-Systems.
Copyright © 1998-2019 Voyager Info-Systems. All Rights Reserved.