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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: May 17, 2007
made this without the mushrooms- our family won't eat them. It was very good- VERY thick! I added quite a bit of chicken stock to thin it out, maybe 3/4 of a cup to a cup. It was still very thick, even with the addition. My kids loved it- we will make it again!
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mamacook
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Nov. 21, 2006
GREAT soup!! We left out the mushrooms and chicken (simply because I didn't have any in stock) but chopped up a large potato and added that instead. It was great! We've made this recipe twice now and it is definitely one we will continue to use.
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JUNIOR716
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Mar. 23, 2006
I took this to a soup supper and everyone LOVED it!! It was the only soup that was completely gone
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laceyreed
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The reviewer gave this recipe 5 stars. This recipe averages a 4 star rating.
Reviewed: Dec. 29, 2004
VERY GOOD!! USED CUT UP CHICKEN BREASTS INSTEAD OF CHUNK CANNED CHICKEN. FAMILY LOVED IT!!
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TERESA61
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The reviewer gave this recipe 3 stars. This recipe averages a 4 star rating.
Reviewed: Jan. 4, 2004
Tasty, but the moisture that comes out of the mushrooms makes it thin and watery. Pre-cooking the mushrooms would probably help.
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Reviewer:

PhantomMoon
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Cooking Level: Professional
Home Town: Salt Lake City, Utah, USA
Living In: Portland, Oregon, USA
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