[pampered_mom]

I'm making cream of mushroom soup for a dish we're having on Thanksgiving. I've got it bubbling away and will need to blend it soon and then add milk, cream or yogurt. I've got raw milk and kefir. I thought about subbing the kefir for the tanginess and another layer of flavor, but am wondering - will the fizziness survive the heating? Would it be better just to use milk?

 

[*Di]

Personally, I would use milk... I think kefir would not at all go well because of the too much tanginess.

Good Luck !

 

[Ruthla]

Quote:

Originally Posted by *Di Personally, I would use milk... I think kefir would not at all go well because of the too much tanginess. Good Luck !

ITA. When you're cooking for company isn't the best time to experiment!

 

[pampered_mom]

Good point, Ruthla!! I'll go with the milk.