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Reviewed: Mar. 31, 2008

This is a really fresh-tasting, good for you soup! I used slightly less chicken broth and milk than called for, and added two small red-skin potatoes that I had left over. Then at the end I stirred in about 1/4 cup of finely shredded parmesan, and about 1/2 cup of finely shredded mozzarella. Quite good!

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JScrappy

	Cooking Level: Expert Home Town: Columbiana, Ohio, USA Living In: Newport News, Virginia, USA
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Reviewed: Mar. 4, 2008

I love this stuff. End of story.

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Jennifer

	Cooking Level: Intermediate Home Town: Olympia, Washington, USA Living In: Seattle, Washington, USA
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Reviewed: Feb. 12, 2008

Very delicious and healthy soup. I added the zest of a lemon. Lemon goes great with broccoli and the lemon zest smells great. Also added a little fresh oregano and parsley. I used a little less ff milk. The soup came out very good. I will make it again. Thanks for the recipe.

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Beth

	Cooking Level: Intermediate Living In: Toms River, New Jersey, USA
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Reviewed: Jan. 26, 2008

This was a great basic recipe. After I read others comments, It sounded like it was a little thin. So, I added a potato and added cornstarch to the skim milk and it was Great!!! Really thick and creamy. I also added just a little cheese to help also. Very health too.

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ham570


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Reviewed: Dec. 26, 2007

I doubled this recipe added 4 potatoes.Very good, Jane Snider

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Reviewer:

harris

	Cooking Level: Intermediate
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Reviewed: Dec. 2, 2007

This soup was a hit! It was so easy to make and tasted great! This recipe is a keeper =)

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Jenny P.

	Cooking Level: Intermediate Living In: East Windsor, New Jersey, USA
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Reviewed: Jan. 27, 2007

I love how this recipe turned out! I did make quite a few changes right from the get-go, though. First, I used about twelve cups of florets, three celery stalks, two grated carrots, and one onion. I cooked the veggies at medium heat for ten minutes, using a mixture of chicken broth and some leftover water from steaming vegetables earlier for dinner. I didn't puree all of the vegetables. I left about a cup and a half in their large chunks, since I like having something to chew. I also tripled the roux, in order to have a creamier soup. In the roux, I used a small can of evaporated milk, also for a creamier soup. Once the soup was in the final stages of simmering, I added about half a cup of shredded mozzarella and a half a cup of grated parmesan. It turned out wonderfully! I don't recommend salt and pepper at the outset. I would suggest that you allow the folks eating your soup to season for themselves.

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Jeanne Cupertino

	Cooking Level: Expert Home Town: Manila, National Capital Region, Philippines Living In: Janesville, Wisconsin, USA
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Reviewed: Oct. 30, 2006

When I make this soup, I add 1/2 cup minute rice when adding the broccoli. I also omit the salt and add i cup of grated smoky cheese when adding the milk. This thickens the soup and gives it a nice flavor.

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DEBJW

	Cooking Level: Expert Home Town: Newville, Pennsylvania, USA Living In: Lynchburg, Virginia, USA
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Reviewed: Jan. 29, 2006

Soup was too thin & I only added 1 1/2 cups milk. Will not make again.

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Reviewer:

MrsAngel


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Reviewed: Apr. 1, 2005

Very easy to make and a nice blend of vegatables.

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Reviewer:

AMORYM


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Reviewed: Mar. 10, 2005

This recipe didn't strike big with me or my husband. Ours wasn't very flavorful and was very liquidy. Adding a potato to the recipe didn't seem to thicken it much. Topping it with mounds of cheese and lots of pepper helped, but I don't think we'll be making it again.

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USPETER1


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Reviewed: Jan. 4, 2004

Absolutely delicious, and low-fat too! And it was so quick and easy to make. I didn't have any celery, but otherwise followed the recipe, and it was great. Everyone asked for more! Thanks for sharing this.

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ANDI LOU


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Reviewed: Nov. 5, 2003

This recipe was very easy and very tasty. However, it was on the thin side. Next time I will add a potato to thicken it.

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Reviewer:

DLBYRNES


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