Best served warm out of the oven. Made a glaze from powdered sugar and milk..poured over while still warm..very good. Used exact recipe..and empire apples..

Reviewed On: Oct. 21, 2011

So tasty! Although I did change mine up. Added 1 cup chopped carrots, one cup chopped celery, two garlic cloves minced and 1/2 cup onion,sauted that in some smart balance then added it to the soup. I used 4 cups of chicken stock and 3 cans of chicken broth..used 3/4 of a roasted chicken which I cooked in with the broth for a while before adding the veggies. Then I proceded to make the roux with 1 cup of skim milk, 1 cup of light cream..used Brummel & Brown (3 tablespoons) and the rest regular butter to reduce the fat..WOW the result with the wild rice is incredible THANKS for this very tasty soup.

Reviewed On: Jan. 29, 2011

Excellent starter. I added additional two cans of chicken broth. Used about a cup of the liquid that I cooked the chicken in with a crumbled chicken bouillon. Shredded chicken and added a box of frozen peas to the soup. Instead of farfalle I used a cup of try ACINI DI PEPE a very tiny pasta to the last 15 minutes of simmering. THAT'S WHY I NEED THE EXTRA LIQUID.. Yummy!!

Reviewed On: Nov. 25, 2007