Makes a pretty small batch, no leftovers. Packed full of flavor, you could easily add another 2 cups of vegetable broth. Not vegan so I used butter instead of sunflower spread and half and half instead of plant based cream. I do find that doing this makes it extra fatty. Another good place for the extra two cups of vegetable broth. For wild mushrooms I just did baby portobello and some shiitake that I had on hand. If you read through the recipe the pepper that is mentioned is either a red or yellow pepper, but I used a green pepper (that’s what I had) and that turned out good! I also added 1/2 tablespoon of red pepper flakes for some extra spice. Will definitely make again! Super easy and fast!
