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Friday, December 02, 2005

Soup as Gravy?

Yesterday I went out to lunch with my brother and dad to Panera Bread. Sampling their seasonal soup, Portobello & Roasted Garlic Bisque, I thought it would make a great gravy to go with sliced flank steak or London broil or perhaps the base of fancy stew. Their description of the soup is as follows:
"Domestic mushrooms and sliced portobellos simmered in a roasted garlic velouté embellished with Amontillado sherry, prosciutto, sweet cream and chives."
On the website it says it is served on Monday, Wednesday and Friday's. (We were there on a Thursday.)
Want to locate a Panera Bread Cafe near you? Go to this link:


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