Absolutely amazing soup! I left out the mushrooms and garlic and used white potatoes instead, but that didn't make much difference. I also added pine nuts to the almonds and followed some suggestions to toast them-gave the entire soup a little bit of a smoky, charbroiled flavor-in a good way! Made way too much and froze the leftovers-just finished it about 4 months later, so it keeps very well-just throw in a little (or a lot) sour cream when serving and this is a 5 star soup any day!

Reviewed On: Apr. 15, 2009

This recipe was great! I made a few modifications based on what I had on hand, though-I upped the onions by about half and swapped out the mayo for sour cream (a bit healthier and gave it roughly the same consistency). Also cooked it covered at 375 for about an hour, then added mozzarella cheese and cooked, uncovered for another 10 minutes. Turned out absolutely delicious-I might have taken the top off a little earlier to give it a chance to thicken the sauce a bit more, though.

Reviewed On: Aug. 27, 2008