I had nearly a full package of mushrooms in the fridge that I didn't really know what to do with. I knew I wanted to make soup, and cream of mushroom seemed like the obvious choice. I used an onion I had bought at the farmers market; it ended up being way too sweet for the soup. Overall, the soup ended up being pretty good, but how do you tone down sweeteness/increase acidity in a cream soup? Mom? Thoughts?
It is all about the proportions - less onion?, more sour cream?, adding a dried mushroom for stronger flavor?, and parsley as usual! Happy cooking :)
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