On Oct 30, 11:43*am, Pat Barber wrote:
Taste is the big deal with this recipe and changing things
should be done "after" trying the original, in my opinion.

This ain't gonna be a weekly menu item and I doubt that
one stick of butter is gonna result in the "big one".

Try it "as is" and then play with the other stuff.

Robatoy wrote:
Did you ever try it with fat-free/ low-fat cream of schroom soup?
Margarine vs butter?

Fair enough. We'll try it with butter, as per recipe, and if the
result is worth it, butter it is. Salted or unsalted?