I liked this soup, but one could definitely botch the flavor if nice, ripe tomatoes aren't used. The soup definitely tasted better the second time around because of the acidity from the vine ripened tomatoes. I thought the that the acidity was important enough that I even doubled the amount of tomatoes called for the second time I cook this recipe. This time it turned out very well. I also recommend leaving out some Parmesan cheese for people to add to their soup if desired. It was a nice addition that some people liked.

Reviewed On: Aug. 28, 2009

The addition of red wine to a stew was an interesting contributing flavor; however, I thought the use of a slow cooker was impractical. I would recommend that people just cook this recipe using a covered pot on medium-low heat. This way you're able cook all the previous steps in the same pot and end up with less dishes to clean in the end.

Reviewed On: Aug. 23, 2009

When eating steak, I usually cook my mushrooms in the steak's drippings; however, this was so quick, easy, and delicious that I think I will use this recipe from now on instead. It was very good!

Reviewed On: Aug. 21, 2009