This is a good, simple soup. A few things I do different: 1) instead of the flour/butter roux, I thicken my soup with Betty Crocker potato buds. A little dab'll do yat, say, 1/3 to 1/2 cup depending on portion. 2) instead of cream or milk, I use plain beef broth. I like my mushroom soup a little darker, and plus I'm lactose sensitive. 3) Three or four shakes of the Garlic Mrs. Dash for taste. Finally, I like my mushroom soup smooth, so I put mine in the blender and pureé it a few seconds before returning to pot. By the way I can make this completely in the rice cooker.

Reviewed On: Feb. 10, 2009

Don't listen to the people who can't cook! I like this recipe as is - I'm single and don't cook for a lot of people. I made this in my cast-iron 8-inch skillet, and I don't like to waste my free-range eggs, being too expensive. I cooked my two slices of bread with the lid on my skillet, and it came out fine. I actually used the drippings from my sausage that I cooked, put the sausage patties on top of the french bread slices, and poured maple syrup on top of meat and all! Homemade McGriddles! Thanks for the easy, thrifty, and adaptable recipe.

Reviewed On: May 25, 2008

FINALLY! A lentil recipe that doesn't involve bell pepper. These just are not in season now, and I respect that! Don't FUBAR the recipe and then say you love it, because it then isn't the same recipe! Tastes fine as-is.

Reviewed On: Apr. 17, 2008