Reviewed: Apr. 23, 2012

my husband loves this soup! i put 1 hole lemon's juice and added more rice for a thicker consistency. turned out perfect! also this is great because i am lactose intolerant and this soup tastes creamy and delicious.

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1 user found this review helpful

Reviewer:

jetmg

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Mar. 14, 2010

Asparagus was on sale at the local supermarket and I made this soup tonight. Family thought it was "the bomb" asking if there was cream in it! Only thing I left out was the lemon juice and I replaced the rice b y 2 medium potatoes.

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9 users found this review helpful

Reviewer:

patrickpatterson

Reviewed: Dec. 30, 2007

I made many changes to this recipe to make it pallatable. I used 3 leeks and did not add any onions. I browned the leeks and rice in 2 Tbsp of olive oil. I then cooked this mixture for 30 mins. I also added less water to the soup and added 1 vegetable bouillon cube for each two cups of water.

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15 users found this review helpful

Reviewer:

1944

Reviewed: May 11, 2006

Delightful for someone who can't tolerate milk. Excellent flavor.

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13 users found this review helpful

Reviewer:

Anne Proulx

Reviewed: Mar. 29, 2006

This recipe was quick and easy. I used chicken broth rather than plain water. My husband and I couldn't believe there was this much flavor without any milk or cream. Delicious...

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19 users found this review helpful

Reviewer:

Sue

Reviewed: Mar. 22, 2003

At first the recipe was confusing. Once figured out was okay. Excellent soup! We used brown rice. Even the children liked it. Thank you.

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14 users found this review helpful

Reviewer:

SUE MATHIAS

Reviewed: Feb. 22, 2002

I prefer a thicker creamier soup. It was ok but not great. I added some heavy cream to help it along. I will not make this again there are easier and better recipes out there.

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32 users found this review helpful