Hiya!
I went out and bought all the stuff from this recipe except for milk and stock. A few questions:
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I'm going with all portobello mushrooms this time, but is there a better blend/species to use?
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I'm thinking of going for homemade vegetarian for the stock. What kind of vegetable stock is ideal for this soup? Will any vegetables detract from the soup's character of cream/herbs/onion/citrus/paprika/shrooms?
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Can this soup be fortified with some kind of protein (like vegan meats or lentils), or will that also muddle its character too much?
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Can a thickened, non-dairy milk be used as a substitute for the whole milk in this specific dish? I personally haven't yet found almond milk to introduce any off flavor to savory dishes.
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I'm likely to have leftovers. Do I just add thickener and the lemon juice/sour cream/herbs just prior to serving to prevent weird clumping/curdling after storage?
It would be my first time trying this soup and I'm not sure what to expect or avoid, so let me know if you have any other thoughts!
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