This was absolutely yummy!!! I did things pretty differently, but I would have never thought about putting these ingredients together. I didn't want the vegetables to be mushy so I staggered adding them. First of all, I used leftover roast chicken from the night before, picked from the bone. I used vidalia onions and sauteed them in olive oil for a few minutes, then smashed the garlic cloves and threw those in. Then I added the chicken, seasonings (I added bay leaf too), the wine and cooking liquid (I substituted chicken broth for half of the water). I let this rapid boil for 30 minutes, then simmer for another 30. Then I added the celery. Waited 15 minutes, then added the potatoes. Waited 20 minutes, added the carrots. Then 15 minutes before serve, I added the zucchini and chopped parsley (I think fresh herbs brighten things up the most when added at the end.) It was absolutely perfect!! Thank you so much for this! My family was so happy that the whole pot was gone by the next day.

Reviewed On: Aug. 10, 2011

This was a great base recipe, but I followed my instincts and changed a few things around, which made for a successful, delicious and filling soup!! I used a full stick of butter and divided it. I put half in my stock pot, let it melt a little, then threw in all my veggies. I also added two more cloves of garlic. I omitted the hot sauce (I don't care much for the vinegary flavor of hot sauce), but I liberally sprinkled the veggies with cayenne, a touch of chili powder, paprika, kosher salt and cracked black pepper. I sauteed them for about 8 mins together. Then, I sprinkled about a Tbsp of flour across the veggies and allowed that to cook for about 4 or 5 minutes more. I poured in the beer first, so the flavor could penetrate the veggies, and let the alcohol cook off. Then I added the stock and a dash or two of worcestershire. I allowed that mixture to cook for about 30 mins. In another pan, I melted the other half of a stick of butter. I used the flower to build a roux and allowed that to brown. Then, I added the half and half, little by little, incorporating it completely into the roux. I stirred until smooth and creamy, then slowly added it to the simmering beer mixture. I added a tsp of dijon mustard, a few more splashes of Worcestershire, about a tsp of dry mustard, cayenne, salt and pepper (if needed). I let it sit on low, for about 10 more minutes just to let the flavors meld together. I served with a large crusty baguette and it filled up the family!

Reviewed On: Oct. 27, 2010

What a wonderfully easy crust! Delicate, flavorful... tastes like it took much more time and effort than it did. Thank you so much!

Reviewed On: Jun. 20, 2010