Update: 6/21/09 - Made double recipe, however, didn't have chicken broth so used 6 cups water and 3 "Knorr" Chicken Flavor Bouillon cubes. Everyone loved the soup. January 26, 2009 - I made the recipe tonight. The family really liked it; it was so filling, we each had one bowl. I made a double recipe - thinking I'd freeze some but decided to use leftovers as a base; i.e., add slice or diced carrots the first night; peas, the second; and, if any is left for the third night, broccoli or cauliflower. Good thing I had a roasting pan because doubling the soup would have been too much for a large saucepan. Made a few changes so soup would not be too spicy. I fried up a 1/2 lb. of smoke-flavored bacon and used 3 Tbsp of drippings. I added approximately 1/2 cup chopped bacon pieces to the soup toward the end plus garnished with it. Next time I'll add it all to the soup. Since I had no cloved garlic, I used 1 tsp garlic powder, and 1-1/2 small onions (chopped) instead of 2. For thickening soups and gravies, I use a finely-grained flour - Wondra - which can be purchased in a cannister for gravies and soup thicknening. (I buy it at a Kroger Grocery Store; haven't found it in the Wal-Mart Super Stores yet). For the double recipe, I used 8 tsp. I boiled, not baked, eight small red (new) potatoes for 18 minutes and partially mashed them before adding to soup mix. Ran out of chicken broth so used 1 cup filtered water to make the 6 cups I needed. Garnishing with shredded Cheddar cheese taste
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