I made this with Silk soy milk, Splenda and added some rum. Seriously delicious.

Reviewed On: Dec. 24, 2009

Used half white and half shitake mushrooms, little more than two cups. Sauteed onions for a couple of minutes, then added mushrooms, then added two cloves of pressed garlic at the end. Added about 1/4 C. of whole-wheat flour to absorb the butter. Stir and cook for a couple of minutes. Added 2 C. water with chicken bouillon. Stir and let thicken some. Added 2 C. fat-free half and half Stir and let thicken until you like the consistency. Add salt and pepper. (It will need it.) I served it with toasted pita bread. YUM.

Reviewed On: Apr. 9, 2009

This is classic and delicious comfort food. Due to what I had on hand, I made the following changes. 1 cup brown rice instead of 1/3 cup 1 cup water with chicken and garlic bouillon instead of broth At least 1 cup of onion Added 1 can petite diced tomatoes, completely drained Substituted Mexican cheese for Swiss and used less Added 1/4 tsp. garlic power and Greek seasoning Omitted cumin, zucchini, chicken, peppers and carrots

Reviewed On: Jul. 13, 2008