This is a fabulous soup. It gets one of my rare 5-star ratings.
That being said, I have a few comments and nitpicks. Looking at the amounts used, a "large saucepan" didn't seem big enough. I used a decent-sized (4-quart?) pot. I didn't have any cooked chicken or rice already on hand, so of course that increased the time to make this recipe.
The 3/4 cup of butter seems like a lot. The recipe didn't taste overly buttery, but still, the amount of butter doesn't seem to make this soup very heart-healthy. On the other hand, I thought the amount of curry was very little. It added some color and a little flavor to the dish, but those people who really love curry would want a lot more than just 1/2 tsp. for the whole recipe.
Lastly, because of the use of the evaporated milk, I thought leftovers would become all separated and yucky. To my surprise, even after 4 days in the refrigerator, the final leftovers reheated just fine in the microwave, and were almost identical to the fresh soup (maybe a bit thicker and chowdery).
But again, this is a great recipe. It makes a lot of soup, and it tastes great for days.
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