Garden Veggie Cheese Soup Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 11, 2009
This was excellent. I cut the butter down to 2 tablespoons and found that it was still wonderful, saved a bunch of calories too!
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Cooking Level: Intermediate

Home Town: Yucca Valley, California, USA

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Reviewed: Oct. 29, 2009
Delicious and easy! I chopped all my veggies the night before, so all I would have to do was dump everything in the pot. I also used skim milk to cut down on the fat content. This one is a keeper!
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Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 8, 2009
Yum! I left out the sherry & green beans(so upped the carrots & cauliflower) & reduced the garlic to 1 tsp due to personal preference. It was excellent & makes a ton!!
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Cooking Level: Intermediate

Reviewed: Jul. 1, 2009
Excellent! I did not add the sherry or cauliflower because I did not have any. I used 4 cheese slices instead of all the cheese it called for. Very good. Will make again for sure!
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Cooking Level: Expert

Living In: Redford, Michigan, USA

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Reviewed: Jun. 2, 2009
This was perfect. I threw in all the veggies I had left in the fridge, so not necessarily the same ones in your recipe, but the base was perfect for a nice summer veggie soup!
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Cooking Level: Intermediate

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Reviewed: May 1, 2009
I wasn't sure about this recipe, but it turned out delicious! I substituted vegetable broth for the chicken and omitted the sherry. I also added more carrots and left out the green beans because I had some carrots I wanted to use up. I used shredded cheese instead of the processed stuff, because that's what I had on hand. I think the texture would have been better if I had used the processed cheese, but it was still an excellent soup. I will be making this one again.
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Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Mar. 28, 2008
Very good. I will make this again. It is a different twist to the soup I usually make. I changed the veggies up based on what I had. I think this broth would work with almost any veggie combo.
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