I use as much native asparagus as possible when it is in season and decided to try a soup for the first time. This was easy and yummy. I sauteed the onion and a few garlic cloves first. I added a little white wine as it simmered. And at the end, after mixing the puree with the roux, I whisked half and half into the mixture until I felt it was the right consistency (omitting the milk and sour cream). A dash of cayenne and the juice from 2 lemon wedges brought it to perfection! The family ate the whole batch in one serving.

Reviewed On: May 9, 2009

I wish I had followed other's suggestions and used 1 cup wine and 1 cup broth as the wine flavor was overpowering. The meat just soaked it up. It is important to check before the 2.5 hours are up as well, because you may need to add fluid. I used fresh mushrooms and skipped the canned onions. Overall this was a really tasty and impressive casserole that I will make again with the modifications. Thank you!

Reviewed On: Oct. 22, 2005

I am not a cook, but decided to try my husband's favorite cheesecake for his birthday. He loved it! I am so proud. The other reviews really helped. I was afraid of the water bath so I put a 9x13 pan of boiling water on the rack below and no cracks! Also after the first hour of baking, I shut the oven off and DID NOT OPEN the door for 5 hours. Now I am confident to make this essentially very easy recipe again and again. Thanks Chantal and everyone else.

Reviewed On: Sep. 6, 2003