Comments on: Mushroom And Rice Soup

By: Anne grete rasmussen

Anne grete rasmussen — Sun, 15 Feb 2009 09:50:15 +0000

super

By: Anonymous

Anonymous — Fri, 13 Feb 2009 06:25:32 +0000

Okay – I’m making this on Saturday!

Thanks for the post, Betsy!

By: Tracy

Tracy — Thu, 12 Feb 2009 06:30:05 +0000

Hmmmmm…. This sounds Delish!!! I will try this over the cold weekend!
t

By: Seth

Seth — Wed, 11 Feb 2009 17:50:44 +0000

Check out Grapeseed oil on the main site. Ahh, Foodista.

By: Betsy Dorfman

Betsy Dorfman — Wed, 11 Feb 2009 17:21:23 +0000

Really any bland vegetable oil would be fine. I happened to have grapeseed on hand. The olive oil I generally use is a pretty fruity type so I recommended against it. But using it would not ruin the recipe.

If you are going to start experimenting with oils I suggest you skip the supermarket as many of the more exotic oils may have been on the shelf for awhile. Many specialty and gourmet shops allow you to taste before you buy — great fun and definitely takes the scary out of the process! Thanks for commenting.

By: Thumbbook

Thumbbook — Wed, 11 Feb 2009 16:15:53 +0000

Hi! I noticed in this recipe that you recommend using grapeseed oil. What is the difference of using grapeseed from olive oil? My friends and I are curious about the different oils in the supermarket, but we are too scared to try something we dont know more about. Great recipe!