Broccoli and Cheese Soup with Croutons

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 tablespoons unsalted butter, plus 2 tablespoons cold unsalted butter, cut into pieces
  • 1 cup yellow onions or sliced leeks (white parts only, well rinsed)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • Pinch nutmeg
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon chopped fresh thyme leaves
  • 3 tablespoons all-purpose flour
  • 3 cups chicken stock or canned, low-sodium chicken broth
  • 1 (16-ounce) package frozen broccoli, thawed and separated
  • 1/2 cup heavy cream
  • 1 1/4 cups shredded medium Cheddar
  • Croutons, for garnish, recipe follows
  • Croutons:
  • 1 cup 1/2 to 3/4-inch cubed French bread
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon Essence or Creole seasoning, recipe follows
  • Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Directions

In a medium pot, melt the 3 tablespoons butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook, stirring, until soft, 3 minutes. Add the garlic and thyme cook, stirring, until fragrant, for 20 seconds. Add the flour and cook, stirring until the mixture is well blended and smells fragrant, 2 minutes. Slowly add the chicken stock, whisking constantly, and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the broccoli and cook, stirring, until tender, for 10 minutes.

Remove the pot from the heat and puree with a hand-held immersion blender. (Alternatively, in batches, puree in a blender or food processor and return to the pot.)

Add the cream and bring to bare simmer to heat through. Add the cheese and cook over low heat, stirring, until melted. Add the remaining 2 tablespoons cold butter, stirring to blend.

Remove from the heat and ladle the soup into bowls. Sprinkle croutons over the top of the soup and serve immediately.

Croutons:

Preheat the oven to 400 degrees F.

Place the bread in a medium bowl and toss with oil and Essence. Spread evenly on a small baking sheet and bake, stirring twice, until light golden brown on top, about 6 minutes. Remove from the oven and cool slightly before serving.

Yield: 1 cup

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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4.7 276
I   followed the recipe and my soup came out terrible I had to throw it away. I noticed some people that liked the soup did not follow recipe maybe that is what I should have done!! item not reviewed by moderator and published
Very good, But I forgot the "cold butter". I wanted the soup a little thicker so I wisked some flour with warm water and added to soup. I Also added a little sharp cheese and velveeta cheese and some leftover cooked bacon. Also sprinkled in some red pepper flakes. Yum!! item not reviewed by moderator and published
AMAZING!!!!! I now have my "go-to" recipe for Broccoli and cheese soup.<div>Makes about 4 big regular bowls. Next time I will double the recipe! The homemade croutons are fantastic, I put too much olive oil on them.  Next time I will work to be more gentle with the oil on the bread.</div> item not reviewed by moderator and published
The best ever! I have made this many times and love it to the last spoonful item not reviewed by moderator and published
I followed this recipe exactly and thought it was PERFECT! Everyone loves it, and it freezes and re-heats well, so it can be made in advance.. The spicy croutons are awesome. item not reviewed by moderator and published
Delicious made pretty much as written, just minor changes. The croutons are a MUST! I used sharp cheddar because that is what I had, glad I did. I was a bit worried that it would not thicken up, but it did. The broccoli I used came from the freezer that I had previously blanched. It was pretty soft, so when I added it it, I just added the stems. That way they were pureed before I added the flowerets. I like pieces of broccoli in my soup. Add some salt &amp; pepper to the top before you add the croutons. (because using low sodium broth...needed a bit of salt). item not reviewed by moderator and published
Fresh made stock adds a bit more flavor. Quick and easy to make. item not reviewed by moderator and published
this soup smells heavenly .. thank you Emeril ! didn't try the creole seasoning an bread since i gave up carbs.. item not reviewed by moderator and published
Underwhelmed by several of emeril's recipes so far!, soup had ok taste but was a bit porridgey in onsistence especially when cooled/cooling, need to find another recipe item not reviewed by moderator and published
It's pretty good. Not the best, I've had but it's definitely worth trying out. I would like some vermont white cheddar in my soup personally. I will try that next time. item not reviewed by moderator and published
Didn't do the croutons but everything else pretty much the same. It was good but not amazing, would use more of the spics next time for more flavor. item not reviewed by moderator and published
Excellent. Followed the recipe exactly as written and it was very good. Love the croutons. item not reviewed by moderator and published
This was very good , used fresh broccoli and I did not use croutons but served grilled Kings Hawaiian rolls, soooo delish! item not reviewed by moderator and published
Creamy and rich. I used fresh broccoli and additional garlic. Easy to make. item not reviewed by moderator and published
Easy &amp; delicious! I chose to add a little extra nutmeg, garlic and cheese. Double the recipe and freeze some for a busy night! item not reviewed by moderator and published
This was the first time I made this and my family raved about how good it was. Next time I will make enough to freeze to enjoy another time. item not reviewed by moderator and published
I'm a big Emeril fan, so I feel a little bad about the rating. To be fair, I didn't follow the recipe to the letter and will try to make it again. I only had fresh broccoli, white onion and Colby / Jack cheese. After sampling it, I felt that it needed something extra. I added a little cayenne pepper and Tony Chachere's creole seasoning. The results struck me as being a little flat and lacking flavor. My husband, who has seconds of everything, made this a one bowl affair. He suggested I add bacon next time...which of course makes it an entirely different soup. Like I said, I'll try and make it again. I can't imagine that using fresh broccoli and the other minor changes made that big a difference in the flavor. item not reviewed by moderator and published
Im cooking it now, with the ingredients I have. I have no cream, so I will use a cup of almond milk. I always/often refer to Emeril for his recipies! item not reviewed by moderator and published
Amazing! Especially the croutons. This barely makes enough for 4 so double it if you have more than 4 for sure. OH I did NOT add the extra butter at the end, totally unnecessary. Also I did a few more sprinkles of pepper and nutmeg than it asked for. Loved it so much! item not reviewed by moderator and published
Just finished eating a bowl....oh me oh my....amazing! Great flavor and density. A little bit too salty so I strongly suggest you follow the recipe and use reduced sodium chicken broth as I used the generic type. item not reviewed by moderator and published
Very good, but could have taken out just a few of the spices . I thought the flavor was almost a little too powerful. Other than that, it turned out great. item not reviewed by moderator and published
Very good. Everyone that had some liked it very much. I only used 4 tablespoons butter in total and was fine. Also once when I made some ahead of time my sister who I call the sponge, got a hold of it and already had some ate before dinner so I added a can of cream of chicken to it so I would have enough. When I did not have any thyme on hand I used a little italian seasoning spice. item not reviewed by moderator and published
OMG! This recipe is PACKED WITH FLAVOR! Easier to make then it sounds. I used fresh broccoli and my blender. I will definitely make over and over again! item not reviewed by moderator and published
AMAZING!!! My immersion blender wasn't working very well and I didn't want to mess with the heavy duty equipment, so I just blended until it was about 1/2 pureed. And I really like to have some vegetables in the soup anyway. The recipe called for leeks or onions, so I used both. I also doubled the recipe. I didn't have any fresh thyme, so I just used dried. The result - a creamy, hearty soup with depths of flavor. I will definitely be making this again! Oh, and did I mention easy? Thanks, Emeril!! item not reviewed by moderator and published
This recipe is awesome! I had just bought fresh broccoli at the Farmers' Market that morning and was looking for a good easy recipe. This one is super easy even with using the fresh broccoli vs the frozen. I did double the ingredients since I had plenty broccoli. I cut the stems off and cooked them for about 10-15 minutes and then used that water to blanch the cut up broccoli. I used the broccoli water (about two cups) in place of some of the broth. I didn't make the croutons because had fresh bread (from the Farmers' Market) that I served with it. I think I'll make the croutons with my leftover bread to serve with the leftover soup! item not reviewed by moderator and published
Yes Sir I made this excellent soup for my customers today and they loved it Thank You Emeril item not reviewed by moderator and published
Wonderful. I used my blender to liquefy. I was thinking of using my food processor, but the blender worked perfectly. I followed directions to a T with great results. I did double it and it turned out wonderful. Served with salad and rolls. item not reviewed by moderator and published
It's OK. Took a lot of timed cooking with each step, and the taste was so so. Used an immersion blender right in the pot and that worked great. Only did about 5 pulses to save a few large bits of broccoli so it didn't look like pea soup. Used regular crotons and was fine with that. Overall not a keeper as it just took too much time. item not reviewed by moderator and published
This is one of the BEST broccoli cheese soups I have ever tasted. One of those things that was so good I was thinking, did I really make this or did Emeril sneak into my kitchen? Lucky me, I had some fresh broccoli from our local farmer and went out to my herb garden to snip fresh thyme, so it was extra yummy! item not reviewed by moderator and published
Very good and easy to make! item not reviewed by moderator and published
Very filling and easy. I used fresh broccoli and the hardest part was waiting for it to cook so we could eat it! item not reviewed by moderator and published
This is a super easy soup, with all of the ingredients in my kitchen most of the time. I changed a couple of things...I never have frozen broccoli, but always have fresh, I added 2T more flour because it didn't seem thick enough to me after pureeing, I only pureed 1/2 so there were still some broccoli spears to bite into, and I used skim milk and no butter at the end. I also used a sharp white chedder since anything more mild seems tasteless to me. If you can, make the croutons instead of using store bought ones in replacement. They are super easy to make if you have the essence already made up, and adds a nice zing. item not reviewed by moderator and published
It was hearty and very filling. I used fresh broccoli and substituted Parm and butter toasted bread for the croutons. 'Twas a little salty, but I think it was the chix stock used. Substituted Sour Cream for heavy cream, came out just right. This recipe was a hit, and a few neighbors who passed my door, asked what smelled so great. item not reviewed by moderator and published
My husband and I loved this soup and it was just enough for 2 servings the next day as leftovers! Great recipe. item not reviewed by moderator and published
This soup was very easy to make. It as thick, creamy, and cheesy! If you typically are very light on salt, I would not add all the salt required by the recipe to the soup. I love cheese, so I added chucks of Velveeta in addition to the shredded cheese required by the recipe. I used shredded white cheese instead of cheddar and it still taste just a great. item not reviewed by moderator and published
Very easy to make and very tasty. I typically don't like nutmeg in savory foods but just a pinch really does make this soup special. I only pureed half of it because I wanted some bite to it. item not reviewed by moderator and published
Delicious! Forget about the last course of butter, not needed. item not reviewed by moderator and published
My hubs and I both love this soup! I used 2 cups reduced fat milk instead of the cream and skipped the croutons (served with a warm, crusty baguette instead, delish! Will definitely make again! item not reviewed by moderator and published
Phenomenal! My husband isn't a 'soup' person, but absolutely loved this dish! item not reviewed by moderator and published
I made this soup exactly as directed and it was wonderful. My 6 kids gobbled it up. That includes a 1yr old. I think I will maybe try some of the suggestions made in other reviews, but truly it is a great soup just as it is. item not reviewed by moderator and published
I thought the soup was superb. Used half and half and cut the butter on both front and back by half. Also added 1/2-1 tsp dry mustard for added zing. Tasted before and after - good addition! Also added one shredded carrot for color and sharper cheese. It was very tasty. I will definitely make this again. item not reviewed by moderator and published
This is really delicious. To cut down on calories and fat, I only used 2 tablespoons of butter (instead of the 5 that are called for, and half and half instead of cream. I also used vegetable broth to make it vegetarian. It was still very rich and yummy. It really doesn't need the extra fat! item not reviewed by moderator and published
Delicious soup! BUT -- with apologies to Emeril, I made a few adjustments. Used fresh broccoli instead of frozen, whole milk instead of cream or half-and-half, and omitted the additional butter at the very end. I quadrupled the recipe to feed a bunch of us on the night before Thanksgiving. Everyone ate up and enjoyed! item not reviewed by moderator and published
An amazing soup. After reading a ton of reviews, I wrote myself a note summarizing the comments that is its the best broccoli soup ever, use sharp cheddar and increase the amount, thyme is optional, substitute cream with evaporated milk to reduce fat or 1/2 and 1/2, try it with green onions, roasting the broccoli great, consider adding carrots or cauliflower or more stock, the croutons are wonderful, but use french bread as an alternative and make sure to make a double batch for leftovers. item not reviewed by moderator and published
Tastes like something you'd get at a fine restaurant! Very easy and super delicious!!! I'm in love with this recipe. Perfect for a cold day item not reviewed by moderator and published
I used fresh broccoli and cooked it first. I added cayenne pepper at the end. It was super delicious! I highly recommend this recipe!! I couldn't stop eating it!! Good job Emeril!! item not reviewed by moderator and published
this soup turned out to be great item not reviewed by moderator and published
Made 10/16/12... This is the second time I made this soup .... Made it exactly as the recipe was written the first time...... The second time I added 1tbsp of Tabasco when I added the cream ....twhen I added the croutons I also added crispy pancetta &amp; scallions ..... It went from really good to amazing!!!! item not reviewed by moderator and published
This recipe is definetly a keeper. It's so good I made it twice in one week. item not reviewed by moderator and published
Easy and very good. I knew I could count on Emeril for a great recipe. item not reviewed by moderator and published
very nice. Flavors are great. Perfect portions as I will be eating this alone. item not reviewed by moderator and published
I made this soup when my daughter had strep throat and couldn't swallow very well. It was awesome -- the whole family loved it and my daughter got something good to eat! We will make this again, (sore throat or not!. item not reviewed by moderator and published
This recipe worked very well for me. I used some peeled and cooked potato in place of flour for a heartier soup. Fresh grated nutmeg makes a big difference and a tiny bit of hot stuff lifts the blandness since I wasn't making the croutons. I can foresee making this soup with cauliflour and also adding some fresh spinach to the blender to give it a deep green color. item not reviewed by moderator and published
really great broccoli cheese soup. be careful with the salt though, for me the amount called for was way to much, so now i just add to taste and its perfect! we love to serve it in bread bowls with a nice mixed greens salad. item not reviewed by moderator and published
I'm not a big fan of soup and even less of a fan of broccoli and cheese, but after seeing all of the high reviews for this recipe I just had to try it. So glad I did! This soup was amazing! My husband, who has tried hundreds of different soups says this is the best soup he has EVER had! I lost count of the number of times he said 'Wow!' while devouring it. This recipe is definitely a keeper! : item not reviewed by moderator and published
Well, I typically go right past an Emeril Lagasse recipe because I don't generally find him all that inspired. After having seen the hundreds of high ratings, however, I decided to give this recipe a try. Delightful. We loved the hint of nutmeg and depth of flavors. Instead of the croutons, I served with pretzel bread. Great way to use the broccoli that our CSA has been piling on us in the last several weeks! item not reviewed by moderator and published
This is one of the best broccoli cheese soups. Fresh taste with a creamy finish that isn't too heavy. I'm making this is regular in my home. item not reviewed by moderator and published
I made this one just this morning for lunch. I've tried other recipes for this but this one seems to work out the best, and it's very very easy. It's delicious. (I threw in an extra 2 handfuls of cheese, because I like my soup to be really cheesy. item not reviewed by moderator and published
This was SO easy to make! and just delicious! I made a double batch and threw some in the freezer for later. item not reviewed by moderator and published
Excellent Broccoli Cheese Soup. One of the best I've tried. I actually used a little less flour, and it was plenty thick. I don't understand why some reviewers are experiencing problems with thickening. Topped with crumbled bacon instead of the croutons. Delicious! item not reviewed by moderator and published
love the soup easy and healthy!!! item not reviewed by moderator and published
Delicious. Tasted the soup without and then with the cream. Smooth with, more broccoli flavor without--good both ways. Made it exactly as written for Easter dinner later today. Husband thought it needed a little something, so I added a splash of Frank's hot sauce. Perfect! Couldn't taste the addition but did give it a little boost. My soup never thickened; not a problem, once blended it was fine. Perhaps next time I'll add a diced potato and skip the flour. item not reviewed by moderator and published
This recipe is great! My husband keeps asking when I will make this again. Super easy. Thanks for sharing, Emeril! item not reviewed by moderator and published
VERY GOOD!!!!! IT was super easy to make and tasty. Made it for lunch today for me and my brother and fiance and they ate it all!!!!! I didn't make the croutons but i just put a little cheese and bacon on top. Was good!!! I put a little creole seasoning in mine and half sharp cheddar half velvetta. All in all a success and easy to make : It's worth making if you like bro-chz soup item not reviewed by moderator and published
Great soup! Even got the kids to eat broccoli... item not reviewed by moderator and published
Emeril rarely, if ever, disappoints. And this is one of my favorite soup recipes! item not reviewed by moderator and published
Perfectly delicious. One note - I had to add more flour. For some reason, mine was still more brothy than thickened after 3 T. I pulled out some of the soup and used a small whisk to add about 3 more T of flour to make a sort-of paste. Then, I added this back to the pot. This recipe is a keeper. item not reviewed by moderator and published
Delicious recipe! My four year old daughter has loved Panera Bread's rich and fattening broccoli and cheese soup since she was a baby. This just smokes their version completely! I used half and half and added a little extra and don't think it changed the taste at all! Do yourself a favor and double or triple this recipe and save the extra in the freezer for a cold night with some good bread and a salad. Yum!!! It is that good! item not reviewed by moderator and published
Way to get a serving of vegetable. The best Cream of Broccoli soup!! Thanks Emeril item not reviewed by moderator and published
Absolutely delicious!!!! I doubled this recipe and it was barely enough for our family of four, but super yummy! item not reviewed by moderator and published
It was very good. item not reviewed by moderator and published
It was so good. item not reviewed by moderator and published
This is the best broccoli cheese soup I've ever had. I didn't use cream, just 1% milk and it was still plenty rich. I used leeks and I highly recommend them for this. I'll always make a double recipe from now on, one recipe was exactly enough for 4. item not reviewed by moderator and published
Amazing!!!! Yummy!! Does not feed 4, but otherwise delish! item not reviewed by moderator and published
Delicious and easy. Very tweakable. The thyme is not essential and fresh broccoli works just fine. item not reviewed by moderator and published
Excellent!!!!!!!! Very easy to make and one the best broccoli and cheese soups I ever had!!!!! item not reviewed by moderator and published
Very good. I am not a fan of Thyme, so we put in some Tarragon, and it was wonderful. The croutons were a fun and crunchy addition. item not reviewed by moderator and published
Terrific! My picky husband loved it. I made a couple adjustments. I swapped buttermilk for the heavy cream to save some calories. I also added shallots with an onion in the beginning because my grocers was out of leeks. Would be amazing with a garnish of crispy pancetta. This is a win!! item not reviewed by moderator and published
This was the best broccoli and cheese soup EVER!!! My family loved it!! I'm already planning to make it again! item not reviewed by moderator and published
Better than any restaurant broccoli and cheese soup, but not for the calorie watcher. item not reviewed by moderator and published
This recipe was wonderful, both my 4 year old and 16 yr old loved it. My dad was here he sampled it said it was magnificent. I added turkey sausage, and a can of cream of mushroom and cream of celery soup instead of the heavy cream, but I did have to add a little extra liquid stock. I also used fresh brocolli instead of frozen. Will definitely make this again. item not reviewed by moderator and published
Best soup ever!!! And easy to make. Mhmmm! item not reviewed by moderator and published
Good - I used a smaller bag of Broccoli (14 oz. and next time I will add 1 cup (used 1/2 cup half and half instead of 1/2 cup cream. item not reviewed by moderator and published
This tasted great. I found the recipe easy to follow. My only complaint is that the texture was a little weird. It was sort of grainy. Maybe I did not blend it long enough. How long did others blend for??? Thanks! item not reviewed by moderator and published
I followed the easy recipe exactly and i'm sorry to say i really didn't care for it :( I will search for a different version next time. item not reviewed by moderator and published
Came home thinking I should have picked up something for dinner, but so glad I didn't. I had all the ingredients for this soup, and it came out so divine! I agree with other reviewers, truly not enough for 4 people if serving as a main course. Hubby and I finished this pot off ourselves! I will never buy broccoli cheese soup canned, boxed or otherwise again. This recipe is going into my "Keep Her" binder! item not reviewed by moderator and published
This is a very tasty soup. My broth came out a little thin but still good item not reviewed by moderator and published
So delicious and so simple to make! I added a little more cheese than the recipe called for, but that was based on our preference as we like extra cheesy soup. Very fast and simple to make. I can't believe I paid so much for broccoli and cheese soup outside, when it is so easy and so much more cost effective to just make it at home. Just a note: this recipe didn't yield much in serving size. Overall a great recipe to have! item not reviewed by moderator and published
My husband and I think this is the best broccoli and cheese soup we have ever tasted! The only thing I would change is to quadruple the recipe because it doesn't make very much. item not reviewed by moderator and published
I used sharp cheddar cheese instead and it still came out wonderful. If you want to thicker pieces of broccoli in soup, cut down on the immersion or blender time. I sprinkled a little cheese on top and had a toasted french bread slice with my soup instead of croutons, I was not disappointed. item not reviewed by moderator and published
A good soup. Mine was a bit salty, maybe from the wrong cheese. I used sharp cheddar. Also, I used a combo of fresh and frozen broccoli and it worked fine. I also used milk and 1/2 and 1/2. Overall, I think it is a good place to begin. item not reviewed by moderator and published
Amazing flavors. I used Cabot sharp cheddar and added 1/4C parm. at the end. Seemed a little thick, so I thinned it with some whole milk. Didn't make the croutons. I roasted my broccoli. Will be making this again soon...even leftovers reheated were great!! item not reviewed by moderator and published
Yummy!! I used fresh broccoli, blanched it and put in in the food processor it turned out great. My first Broccoli cheese soup. item not reviewed by moderator and published
This was a fabulous recipe. I have made it twice. The second time I used a sharp cheddar and had much more flavor. I would definitely recommend this recipe to others. item not reviewed by moderator and published
Yum! I used fresh broccoli, shallots and 2% milk because that's what I had on hand, but I generally followed the cooking process, and it was so tasty. I was feeling lazy and initially decided not to blend it, but the chunks of broccoli were a little unappetizing...once all was said and done, I changed my mind and dumped it all into the blender...and it turned out fine! item not reviewed by moderator and published
I just made this for the first time and it is beyond delicious !!! I doubled the recipe and I roasted the fresh broccoli like others had suggested. This is by far the tastiest and one of the easiest recipes I have ever made. There will be a lot of broccoli cheese soup in this house this winter !!! Enjoy. item not reviewed by moderator and published
I use milk instead of cream. It's still fabulous. The croutons absolutely MAKE this meal though. By far my kids' favorite part. SO EASY too! item not reviewed by moderator and published
This was SO good and SO easy!! This recipe is a keeper! Also, I made this with fresh broccoli instead of frozen and I made it just as the recipe says. I did not cook it first and it was awesome! I think its better to not cook it first so that all of those good nutrients from the broccoli is in the soup not lost in the prior cooking process. I did shred up a whole 8 oz block of medium cheddar for this and it was awesome! Even my kids liked it! Yeah!! item not reviewed by moderator and published
This soup was delicious - we'll be making it again! item not reviewed by moderator and published
I made this with leeks and what a great flavor this soup had. This is a wonderful comfort food. item not reviewed by moderator and published
Everyone has their own palette. Maybe it was seasoning to taste. Also the right equipment (although you can find a work around). I'm sorry to hear it didn't work, but keep in mind. Recipes are a base, you make it your own. Good luck. item not reviewed by moderator and published
You should try his Bayou Chicken Pasta. My husband can't get enough of it. Reduced the heat a bit by substituting regular chili powder for the cayenne pepper and used a jalepeno pepper instead of the habanero. It's one of our favorite recipes. His Chicken Marsala is also delicious! item not reviewed by moderator and published
I also added 2 carrots. item not reviewed by moderator and published
I agree I did exactly what you did and it came out great. My family enjoyed it. The next time I will tripe the ingredients so I can have leftovers. item not reviewed by moderator and published

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