Ron F

Loved this recipe. I agree with others who commented that it needed just a bit more depth and rich flavor so here’s what I added. Eliminated the sherry and replaced with 1/2-1 teaspoon of good quality balsamic vinegar (be very careful as you can over do it, taste test it as you go). Also added to taste liquid aminos, a full bunch of thyme tied into a bouquet garnis, and two full cups of heavy cream. I puréed the soup in a BlendTec blender then poured back into my Instant Pot to thicken slightly, although it didn’t really need it. I served with crusty toasted buttered San Francisco sourdough slices from Arizmendi Bakery in the famous Mission District. Thank you for this recipe it’s so good I would serve this for a very high end dinner or a casual meal at home. It’s 5 star restaurant quality.