I loved this soup! I changed a few things to make it vegetarian. I used 2 cups Quorn (cubed style). I subbed cream of mushroom for the cream of chicken. I also added some ground black pepper. I wasn't really prepared to like it cause there was so much "cream of" soup in it, but it was delicous. I couldn't stop eatting it. Next time I'm going to serve it over big biscuits like one of the other reviewers suggested. Thanks for a great recipe!

Reviewed On: Apr. 4, 2009

I'd like to point out an error in this recipe. I believe it should be 2 lbs. of powdered sugar and not 2 T. That is the way I've seen it printed in several of the community/church cookbooks I own as well as on various web sites. I made this to try and recreate a childhood favorite. They are extremely sweet, but tasty. The recipe I used calls for a jellyroll pan. You can cut them very small and it makes a huge amount. They do freeze very well.

Reviewed On: May 16, 2002

The best pea soup I've ever made. I added 4 cups of water near the end and 2 large Knorr Veggie cubes. It was then the perfect consistency for me. I'll be making this often. I've passed the recipe on to many others.

Reviewed On: Mar. 4, 2002