Reviewed: Apr. 15, 2012

A fast soup with a lot of flavor. I made a slight modification by adding a bit of marjoram and oregano. Very tasty.

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nagaisgich

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Reviewed: Oct. 26, 2011

This is a first for me, I have never had any problems with any recipes in this site. I doubled the recipe and it turned out horribly salty, to the point that we ended up eating something else. Maybe I missed something since everyone rates it so high. The amount of salt is too much.

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Eblisp

Reviewed: Aug. 20, 2011

Generally tasty and pretty simple. Next time I will use a different cheese from mozzarella or a combination of mozzarella and another - probably cheddar.

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Reviewer:

Charizard

Cooking Level: Beginning

Home Town: Richmond, Virginia, USA

Reviewed: Jul. 31, 2011

Excellent recipe, simple yet with great taste. I did change from 2 bouillon to only 1 since I did it twice and did not taste as salty as the first( not that it was not good also ) and also used Gouda instead of Mozzarella since it more pungent and only used 1/2 a cup. But its a matter of taste, end result is this recipe is very good.

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JAcosta

Cooking Level: Intermediate

Home Town: West New York, New Jersey, USA

Reviewed: May 11, 2011

Great flavor with the worcestershire sauce, mozzarella, and bouillon. My husband doesn't like meals without meat, so added ground beef and used beef bouillon instead of chicken.

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jonibob

Reviewed: Apr. 26, 2011

Very good recipe, I didnt change anything & it came out perfect ...

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Johnny Pancake

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Living In: Allen Park, Michigan, USA

Reviewed: Mar. 9, 2011

This was a perfectly simple recipe. I rarely just "go with it", but this time I didn't change a single thing. I can't imagine doing so would have helped. I reserve 5 stars for truly spectacular experiences, which I can't say this was, but it is a definite keeper.

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samara

Reviewed: Mar. 3, 2011

bland without Cheddar (sharp)

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Elf

Reviewed: Feb. 8, 2011

This is a good recipe, But with all recipes that call for cheeses always start with hard cheese and grate it yourself. Buying grated/shredded cheese make for a gritty sauce.

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