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Doubling (soup) recipe ?


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Doubling (soup) recipe ?

MaryC | | Nov 24, 2004 09:15 AM

Cashew Soup: butter - oil - nuts - shallots - broth - sherry - half and half - whipping cream.
To make twice as much as the recipe calls for is it safe to assume I can double all ingrediants ? Or should I start w/ doubling (or more) the broth, and then less than doubling the butter - half and half - cream, so as not make it SUPER heavy and rich ? I can always add more.....
Help please.