I only gave it 5 stars because it doesn't let me give it 10! I started making this soup 3 years ago for our work soup lunch Thursdays. All winter a group of us take turns making soup so we have a nice hot lunch once a week. Well since then I have not been able to make anything else at work, lol, and I have never been able to make enough. I bring in enough for 2 large crock~pots and I always run out. I make 25 serving batches. My changes to it are as follows: I use Montreal Steak spice in place of the salt and pepper, I add to taste. I also replace 1/2 the milk with cream (we only have 1% in our house). I have added carrots, or corn or mixed veggies for colour. The rue is what makes this great. I always stir it with a whisk (keeps out any lumps) and you have to stir it over the heat until it thickens. It will seem like forever but keep stirring and remember good thinks take time. If I am making this for work I make the soup at night and I make the rue in the morning. I reheat the soup and add the rue pour into my crock~pot and I'm out the door. My car smells wonderful all the way in. It is the best soup I have ever made :) Thank you Elli11 for the terrific recipe.
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I only gave it 5 stars because it doesn't let me give it 10! I started making this soup 3...