This was NOT a hit with our family. I had high hopes for it and made it for Thanksgiving morning. Although no one thought it was bad enough to be thrown away, they also didn't think it was good enough for seconds or that I should ever make it again. Most of what I heard was that it was a 'weird texture'. Sorry not a winner for us.

Reviewed On: Nov. 25, 2011

This was both easy and delicious. I used a prepared pie crust; diced up frozen california blend veggies and a can of cream of mushroom soup along with the golden mushroom. I also added poultry seasoning for a wonderfully tasty potpie!Thanks for this versitile recipe~

Reviewed On: Nov. 25, 2011

I don't even know if it's fair to rate this recipe since I varied sooooo far from what is stated. BUT I decided to go ahead to show just what a great base it is! I made this, last minute, to use excess cukes from the garden, so I had to use what was on hand. White onion; raspberry balsamic vinegar; 3-4oz firm tofu; in place of farina:about 2-3T nutritional yeast & 2T dry cream of broccoli soup powder; chopped fresh basil, oregano & chives; 1t minced garlic; 1 small jalepeno-seeded, no membranes. I knew I was going to be pureeing this in my VitaMix so I didn't bother peeling the cukes (preserving the vitamins) by the time it's through there is no sign of skin or anything solid. I plan to serve this chilled with dinner, BUT it was so darned good that I had a cup hot for lunch! (And I just realized that I ate it without the sour cream -less calories and STILL delicous!!!) ...but I WILL add it when we have it chilled with dinner. **I LOVE the idea of adding fresh avacado (and maybe lime & cilantro too) oh the possibilities!!!

Reviewed On: Jul. 24, 2011