This is a great recipe. I have been using it for years. Word for word, from the NY Times cook book. It has been a staple in my house. For it ease and the beautiful aroma the soup breings to the house on cool spring day. The only thing I've changed was to add Veggi Cubes to the plain water, and at times use wild rice.

Reviewed On: Apr. 22, 2009

The best ever! I have tried everything from baking, steaming, to slow cooking. Nothing compares to this one. The only difference was, I added one peeled onion whole, a table spoon of alspice, and several bay leaves. Wow, this is the only one for us.

Reviewed On: Mar. 15, 2009