Reviewed: Feb. 13, 2009

Omitted cornstarch and water. Added Mrs. Weiss Kluski fine noodles

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Reviewed: Feb. 12, 2009

I am not a huge soup fan, and even I liked this! It really thickens after sitting. I think I would add more broccoli next time, as I like a lot of vegetables and also I will add the cheese last. I used mild cheddar instead of processed cheese, and it stuck to the broccoli in clumps. I added even more cheese at the end, and that melted nicely. I will make this again.

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bellydancer

Cooking Level: Intermediate

Living In: Traverse City, Michigan, USA

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Reviewed: Feb. 12, 2009

I love this recipe. I've made it lots of times and here is what works best (for me). I sautee a cup of shredded carrots with the onion. I cut broth down to 5 cups (I usually make my broth from bullion cubes), use the 2 cups of milk as directed (whole milk) and at the end, I mix the cornstarch with 1/2 cup of water (instead of a whole cup). The rest of the recipe I follow except subbing fresh garlic for the powder. This soup is better than a restaurant version!

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Cara M.

Cooking Level: Expert

Home Town: Hinsdale, Illinois, USA

Living In: Normal, Illinois, USA

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Reviewed: Feb. 9, 2009

My first attempt at this recipe and it was perfect. I did follow someone else's advice and instead of just water to mix cornstarch I used 3/4 cup of broth and 1/4 cup of water. This is a keeper!

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cierastar

Cooking Level: Intermediate

Home Town: Delbarton, West Virginia, USA

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Reviewed: Feb. 7, 2009

I made this soup with the optional white wine and fresh mushrooms, put it in a bread bowl and all i had to say was OMFG! this is the BEST soup i've ever had!! thank you!

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AKcookin

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Reviewed: Feb. 5, 2009

My fanily loved this, even my wife who is very picky about her soup. I made about half the recipe and still had plenty as a side dish for four with a sandwich. I used frozen broccoli florets that I thawed under hot water and chopped roughly. Really good soup and very easy to do. Definately a keeper for years to come.

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Three-Two

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2009

This was really good broccoli cheese soup. After reading other reviews I had my hopes up that it was going to taste like Chili's soup, but it didn't. Other than that, it was great!

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Kimberley

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Reviewed: Feb. 1, 2009

Very good! I used ELMOLVSU suggestions and also made it in the crockpot. It was rich and so good. We used it as a topper for potatoes so I added a little extra cheese to make it thicker. Will be making again.

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Addisons_mom

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Reviewed: Feb. 1, 2009

Great recipe. I think it would be a 4.5 made as is, and a few changes make it a 5. I added a couple of cloves of garlic to the onion, use half and half instead of milk, and only used 1/3rd cup cornstarch. Cornstarch doesn't mix with hot liquids, but I only used just enough water to thin it out. The final product was very good, but I felt like it was missing something. I added 1 TBSP Texas Pete's hot sauce, and it really brought the flavors of the soup together.

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KCKings

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Reviewed: Jan. 31, 2009

All I can say is, "Yum!" Biggest recommendation I can say is don't rush cooking each ingredient like it says. I did, and it turned out yucky. Took my time, which isn't much at all, and it was much better.

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Karrie

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Mesa, Arizona, USA

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Reviewed: Jan. 29, 2009

Oh my oh my!This is wonderful! I follwed some suggestions by others...doubled the broccoli, added 1 lb cheddar jack cheese and half of the velvetta. I didn't use the chicken broth or water. I used some half-and-half instead of milk. Super with some bisquits! Thanks so much for this recipe!!

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cheerevansj

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Reviewed: Jan. 26, 2009

I just wanted to say thank you for sharing this recipe. My family was delighted when I made this recipe this afternoon. It was a cold, cold day here in the Midwest and this warm, creamy soup really warmed us up. So close to what we get at the restaurants around here. Didn't change a thing and loved it - thanks again!

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PHROGGI19

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Reviewed: Jan. 25, 2009

It is the best because it is so tasty and so easy. No one would guess how little effort this requires.

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CRUNCHM

Cooking Level: Expert

Home Town: Urbandale, Iowa, USA

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Reviewed: Jan. 22, 2009

The flavor of this was really good, but according to the recipe you can get away without pureeing/blending this soup and I really think it would have been better had I done that. I used cheddar & mozzarella cheese that I shredded and it was really good!

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ACOMB08

Cooking Level: Intermediate

Home Town: Mahtomedi, Minnesota, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 19, 2009

I added 2 tbsp of garlic powder to this recipe and the whole family raved over it. Without the garlic powder it just tasted like something was missing.

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deanna

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Reviewed: Jan. 14, 2009

Very simple and it tastes excellent. My daughter loved it.

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covelli5

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Reviewed: Jan. 11, 2009

Wonderful recipe!! I put the onions and broccoli in the food processor for my family that has trouble with "seeing vegtables" - it did the trick, they loved the soup plus it cut a little of the cook time.

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Beth

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Reviewed: Jan. 10, 2009

This was such a good version of broccoli cheese soup. My sister made this with a few slight modifications and now this will for sure be one I will be making for my family

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Yvettie

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

Perfect. Double broccoli and cheese. Omit water; mix corn starch with last chicken broth.

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SEPHETLIA

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2009

This soup is awesome! Very easy to make and tastes delicious, reminds me of the soup my daughter slways orders at Friday's. I chopped the onions and the cheese in my food processor as well as a quick chop to the broccoli. This made it super easy and fast.

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