Wow -- I've been making this for five years! We love this recipe. I make extra of the dressing, and use probably half sour cream and half mayo. Yum, yum! I mix in some of the bacon, but save some to sprinkle on just before serving. This is a keeper -- we will make it over and over again. I always get compliments when I make this. Thanks for the wonderful recipe!!

Reviewed On: Oct. 8, 2009

I've made this soup several times. I fell in love with this type of soup (both corn and egg) when I was a child, but now that I'm grown it seems like all I can find when we go out is plain egg drop soup (no corn). I add a little bit of ginger from a tube. I don't normally like ginger, but I think a little makes a big difference. If I'm fighting a cold, I'll add more ginger. :-) Sometimes I'll add a wee bit of reduced sodium soy sauce, or a little hon dashi, depending on my mood. Thanks for the recipe -- we'll be making this again!

Reviewed On: Oct. 8, 2009

I've been using this recipe for several years. Brats just don't taste right anymore, unless they're made with onions and beer! And I also prefer Johnsonville. :-) We got some handmade brats from our meat market, but they can't compare. *I don't use any butter . . . just can't get myself to do it (I think brats are greasy/fatty enough -- but they taste great!). Just a little touch of oil in my non-stick pan works fine. Thanks for the excellent recipe. We don't have this often, but it's a very special treat when we do!

Reviewed On: Oct. 8, 2009