5 stars based on my changes/substitutions (wanted to make it a little healthier and address the bland problem previous reviewers mentioned): Turkey Italian sausage (cases removed) instead of beef 1/2c Quinoa, 1/2c wild rice instead of white rice Plain yogurt instead of sour cream Egg white instead of whole egg The sauce is absolutely wonderful... I'll be making this one again for sure! Served with a small side of pasta.

Reviewed On: Jan. 5, 2009

It wasn't outstanding, but it get's the added 4th star for being quick and easy. I sauteed red onion and garlic to start and then added zuchini, squash, sliced portobellas - used dried italian seasoning and fresh cilantro. I also added a little chicken broth and let it steam for a bit. The veggies stayed crunchier - while the shrooms cooked. I served it over quinoa.

Reviewed On: Sep. 18, 2008

This soup - well my version of it - was GREAT! Nice cool weather comfort soup. Here are the alterations I made for lack of original ingredients and reduced fat :-) 4 tbs of olive oil instead of butter (2tbs to sautee onion and carrot, 2 tbs to sautee shrooms), 1/2 large yellow onion instead of leeks, 1 - 49.5 oz - can of chicken broth and half of that can of water, 1 can reduced fat cream of mushroom soup instead of the flour/cream mixture, and I added 1/4-1/2 lb of baby arugala. YUMMMMMMIE!

Reviewed On: Oct. 27, 2007