Wow ..My DH said this is his favorite. Our Granddaughters asked for seconds. MY daughter said it is to die for. But I did make a couple of changes because I had a very small turkey Carcass with hardly any meat on it. (My niece gave it to me when we had TG at her house) I used 6 cans of Chicken broth instead of water. I also used wild rice which I cooked 35 minutes before adding it to the soup to finish cooking, because Wild Rice takes about 60 minutes total. When the soup was done I added the cream because I don't like to boil it that long and I also added the turkey at that time. I also added a cut up chicken breast because I didn't have enough turkey for the soup. Other than that I followed the recipe exactly. This is a keeper without a doubt. My husband just said he hates to see it come to an end. I can't imagine how some gave this a poor review. The must have done something different.

Reviewed On: Nov. 29, 2009

It was a five star for us. The recipe says cook time at the top of the recipe. 30 minutes. That is pretty much true. I did as it directed when I was simmering it in the sauce. I simmered it for about 20 to 25 minutes. I don't understand why it says 5 minutes when you return it to the sauce. It should be about 20 to 25 minutes. I served it with a great tossed salad, while our Fettuccini was cooking I served it with the Fettuccini and Asparagus. We both loved it. I will make it many times again. I got the Prosciutto at Wal-Mart for 3.00. Very tender, not overcooked. It leaves a wonderful aftertaste. You can roll them and refrigerate them (I tied them with string) and just do the cook them while you are making your salad and Vegetable. I am eager to have them for dinner tomorrow. Just the two of us so I have good leftovers.

Reviewed On: Jul. 27, 2009

We really like this one. It brings out the flavor of the fresh salad ingredients. I used two teaspoons of salt instead of two Tablespoons.

Reviewed On: Jul. 1, 2009