This was very excellent. I followed some suggestions to put in lemon juice, which was very nice. I also cut the avocado into 8ths and put it on some cut up corn tortilla for easier eating so that more people at a party could enjoy. Next time will toast the tortilla.

Reviewed On: Aug. 22, 2009

This soup was delicious and perfect for fall. I did cut out all the salt. The chicken stock already has enough salt in it for me. I added more parsley, thyme, onion, and garlic. I used about half of the whipping cream too since it didn't really need too much. I added about a teaspoon of ground ginger, nutmeg, and ground cloves as other people suggested. I also added half a tsp. of cinnamon and some garlic powder, onion powder and pepper too. I think this added a lot of flavor to the soup. I also didn't cook it the extra 30 minutes since it didn't seem like it needed it. I then topped it with blue cheese. In the end, the soup was awesome, and I'll definitely make it again. It went really well with the cranberry walnut slaw recipe on this site.

Reviewed On: Oct. 2, 2008

This was an excellent and different slaw, but I followed some suggestions from other reviews to make it tastier. I also cut it in half. I used more dried cranberries and walnuts. I also toasted the walnuts as suggested. I also didn't have white vinegar on hand, and so I combined balsamic, red wine, and rice vinegar all together. They really worked together well. I used 1/2 as much oil, and less sugar too. I also didn't want to buy dry mustard, so I used dijon mustard instead. It was so delicious and I paired it with a pumpkin soup from this website also for a nice fall dinner. The slaw holds up really well too in the fridge. Just delicious.

Reviewed On: Oct. 2, 2008