I am an avid baker and have been for quite some time. I am rating this recipe two stars because I followed the directions and ingredients to a "T". My mistake is that I should have listened to my instincts when it came to the Baking Powder. I thought Two Tablespoons would be too much. It was. Sorry I could not have rated it better, I am entertaining the thought of trying the recipe again with TWO teaspoons of Baking Powder, or, looking for another recipe.

Reviewed On: Jul. 11, 2011

We made this soup the other night and my husband ate 3 bowls, after that he mentioned he could really eat a fourth bowl since it was so delicious. This is not likely for him to go on like that. I did add one cup of white rice to the recipe, along with more carrots. I also cut back on the Sherry and used 1 tablespoon + 1 tsp (like I do for my cream of Mushroom soup). I kept some of the hot broth separate and then opted to add cornstarch mixed with cold water in place of the flour/butter roux. I then added it back to the soup pot. It thickened beautifully. Not real thick, just right. All other ingredients were followed as posted. This soup has a fine gourmet essence about it. We are very particular about what sounds good to us and we make lots of soups from scratch and this has now become one of our favorites. Thank you for sharing this keeper with us. It also reheats the next day and tastes just as wonderful...Thank You Sue!

Reviewed On: Jan. 12, 2011

As of trying this recipe today it is now my favorite frosting! I followed the recipe as posted except for adding 3/4 cup granulated sugar as opposed to 1 full cup and it was perfectly sweet. The frosting was so easy to work with, even spreading on a bundt cake. I had no problem at all with the frosting being "runny". I am not sure why that would happen. Thank you for sharing this wonderful recipe...

Reviewed On: Sep. 30, 2010