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Reviewed: Feb. 26, 2008

Good

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SONYABOW

	Cooking Level: Intermediate Living In: Portland, Oregon, USA
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Reviewed: Feb. 21, 2008

this is good I will make it again, however I will eliminate the salt. there is so much salt in the bacon and in the cream of mushroom soup it doesn't need any additional. I also increased the black pepper a bit and used 2% milk instead of half and half.

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RISTYKF


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Reviewed: Jan. 21, 2008

This was very good on a cold wet night! I added a can of creamed corn, a chopped pasilla pepper, and only 1 cup of half and half. The leftovers only lasted a half day.

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Connie


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Reviewed: Oct. 13, 2007

I didn't make any changes and it was delicious! A great meal for a chilly day.

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JOCOOKIE


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Reviewed: Mar. 17, 2007

Delicious! The whole family enjoyed this very much. I used evaporated skim milk for the cream. Unfortunately, I got carried away and added too much broth/milk, making it a little thin so I thickened it with instant potato flakes. Thanks!

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April A.


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Reviewed: Feb. 11, 2007

This was a very good basic recipe. I used it as a base, but made several changes to it. I added 1 cup corn as well as a diced green pepper to the veggies. I also used stock instead of broth to make it heartier, and doubled the amount of it. I let the veffies simmer for 35 minutes instead of 20 and then used an immersion blender to puree it a little bit and thicken it up. Because it was so thick, I skipped the cream altogether, and only added 1 can of mushroom soup. With a little pepper added before serving, it was great!

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rjlund

	Cooking Level: Expert Home Town: New York, New York, USA Living In: Raleigh, North Carolina, USA
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Reviewed: Jan. 15, 2007

This was a very tasty soup that my whole family gobbled up. I absolutely did not add any additional salt since I felt that the bacon and broth provided all the saltiness needed. I also added a bit more chicken broth in order to cover the vegetables better while they cooked. Great hearty soup on a cold winter day - be sure to have some crusty bread on the side to go with it!

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littlehemmy

	Cooking Level: Intermediate Home Town: Las Vegas, Nevada, USA
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Reviewed: Dec. 27, 2006

This recipe was okay. My husband and I both felt that it was way too salty. This might have been because of the bacon or because I used canned chicken.

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Reshableu

	Cooking Level: Intermediate Home Town: Marshall, Texas, USA Living In: Andrews, Texas, USA
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Reviewed: Dec. 12, 2006

I made this with turkey bacon, using a bit of vegetable oil to saute the onions and celery since turkey bacon is greaseless. It was yummy.

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Cocoachai


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Reviewed: Nov. 5, 2006

Made this on a very chilly, dreary, wet, blustery fall day here in Austria and it was just the right thing for dinner! Very tasty! Surprisingly I had most of the ingredients at home (including the cooked chicken from another meal that froze to use another day) but had to sub a few other things. I didn't add celery (because I didn't have it) but I added chopped fresh zucchini and red bell pepper (because I had it them in the fridge and they needed to be used!). I also used skim milk instead of half-n-half. Came out great! I chopped the fried bacon up into small bacon bits (in my Moulinette chopper) and added it back into the soup. This was a big hit with everyone today! Thanks! I plan on making this again as the recipe's written; I can imagine it's good with celery and half-n-half.

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Reviewer:

NADES

	Cooking Level: Intermediate Home Town: Brea, California, USA Living In: Linz, Oberösterreich, Austria
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