Wow DELICIOUS!! I followed other revieweres advice in and subsituted what I had: I sauteed 1/2 cup finely chopped celery + 1/3 cup onion and 1/3 cup carrots in 3 TBSP butter with 1/2 cup white wine til soft then added the vegies to step one directions (added to broth and chicken). I also didnt have cream on hand so subsituted a 12 ounce can of Carnation Evaportated milk. added maybe a 1/2 cup water to round out the measurements. I also only had Rice A Roni Brown Rice mix in the pantry so used that (about 1/2 cup rice) used whole seasoning packet though as directed in recipe. VERY EASY VERY HANDY recipe will use again and again! ****QUESTION.....AM never SURE ABOUT WHAT I CAN FREEZE SAFELY??? would appreciate comments on with these subsitutions can i freeze this soup?!?!? Great to have ready when you feel the winter crud coming on!! Thanks to all!

Reviewed On: Sep. 26, 2009

Thanks for the post of this recipe this was one I had also gotten from an Amish cook newspaper column (www.amishcookonline.com) but lost...new it was simple but forgot the proportions...great taste and hey we eat our vegies!!

Reviewed On: Feb. 11, 2009

As per previous reviewers stated lower oven temp--I also changed spices up and have been making them as potato round with my crinkle cutter for years using just enough olive oil to toss with paprika spinkled on (sounds odd but its good!) have also just used french fry seasoning on them. Dunk in ketchup as desired! I swear by using Reynolds non stick foil and can get by with less olive oil--they get crisp faster with less oil and less baking!

Reviewed On: May 28, 2007