It felt a bit like I was just trying to stretch a can of soup, rather than actually MAKING soup. All the same, it tasted good and was very quick/easy. I didn't have cream of celery, so used what I had: cream of broccoli and cream of potato. The flavor from those seemed fine; also sub'd veggie broth for the chicken broth. I added about 1/2 teaspoon each of black pepper and smoked paprika. I didn't have the thickening problem that many others seemed to have, or perhaps I just like my soup thinner? A lot of restaurant cream soups seem more like cheese sauce to me, so maybe it's just that I prefer a lighter soup.
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It felt a bit like I was just trying to stretch a can of soup, rather than actually MAKING...