Rich and creamy says it all. I used a "stick blender" by Braum instead of pouring it into another container. This tastes just like the soup at La Madeleine's! It is so rich, I just serve it in small cups with a sandwich. I will make this again many many times.

Reviewed On: Jan. 27, 2001

I loved this recipe. I used boneless skinless breasts which I pounded thin between waxed paper. I browned for a few minutes each side in olive oil. The thin breasts cooked up tender in only 30 minutes in the oven. We love mushrooms so I doubled this ingredient. My husband went nuts over this. Definitely something I would do again and again. I think it could be used for baked pork chops also!

Reviewed On: Jan. 27, 2001

I loved this recipe and passed it on to my sister who has now made it twice for dinner parties. We changed two things. We use raspberry BALSAMIC vinegar instead of plain raspberry vinegar and added a few sprinkles of feta cheese. It got rave reviews when both of us made it! BRAVO!!!

Reviewed On: Jan. 27, 2001