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Reviewed: Mar. 16, 2008

WAY TOO MUCH RICE! I thought this was a soup? It was like a humungous moist "pre-packaged" rice dish. Flavor was tolerable to me. Everyone else hit the brakes after about 3 bites. If you use hot sausage, it does make it quite spicy too.

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BIGDADDYWF

	Cooking Level: Expert Home Town: Rockaway, New Jersey, USA Living In: Tucson, Arizona, USA
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Reviewed: Jan. 2, 2008

I screwed this up at the end, and didn't add the cream, but I think it came out great as a rice dish! Try it, I loved it!!

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Eric Starkey

	Cooking Level: Intermediate Living In: Mentor, Ohio, USA
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Reviewed: Nov. 16, 2007

My husband and I were absolutely amazed when we made this recipe. I had intended to follow it exactly, but we're not big garlic fans, and we love onions, so I made a few small changes. I only put in a clove and a half of garlic, and I upped the onion to about 1 cup (half a medium onion). I didn't quite have 8 cups of chicken stock, but I used what I had (probably about 6 or 6.5 cups). We also like a lot of meat, so I believe we put 6 links of sausage instead of 4. It was more like a stew than a soup, but we liked it that way. I can't wait to make this again, and next time I plan to double it and share with relatives! Thanks for sharing!

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Mebble

	Cooking Level: Intermediate Home Town: Chapel Hill, North Carolina, USA
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Reviewed: Aug. 5, 2007

This is so easy and so good! Just what you need to make the winter months bearable; but it's good all year long too!!

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me carolyn


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Reviewed: May 29, 2007

This soup is really great. I did one thing to alter it; we do not eat white rice in our home, so I used a wild rice blend from Wegman's supermarket. It really added to the heartiness of the soup.

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Karen D.

	Cooking Level: Expert Home Town: Abilene, Texas, USA Living In: Whitehall, Pennsylvania, USA
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Reviewed: Nov. 29, 2006

This had a good base. garlic, onions, chicken stock and the herbs and heavy cream. I changed alot though. I added chicken with the sausage, italian green beans and diced tomatoes for color and pasta (tortellini or ravioli would be good too). Then topped it with a blend of italian cheeses (parmesean cheese worked well too). My husband loved it!

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Reviewer:

Heather I.


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Reviewed: Dec. 25, 2005

Hubby and I both enjoyed this. As we're vegetarians, I had no problem making a healthier, meat-free version. I used Tofurky brand sausages, used brown rice instead of white, and substituted plain soy milk for the cream (also reducing fat and calories). It was delicious; I will definitely make again. Thank you for sharing!

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SUNSHINE98284

	Cooking Level: Intermediate Home Town: Sedro Woolley, Washington, USA Living In: Bellingham, Washington, USA
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Reviewed: Mar. 1, 2005

Great flavor! Next time we will reduce rice amount by at least half. As per recipe, it turned out more like a casserole or stew. Can't wait to try it again with less rice !

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KILLENBECS


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Reviewed: Nov. 13, 2004

My husband made this for me last night and followed the recipe precisely. The flavor was very good but the broth was extremely soupy and salty. I will probably try to make this again though.

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Reviewer:

JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Oct. 19, 2004

I made this using handmade sausages from a local farm. Those were great of course, but the recipe would be just as stellar with store-bought sausages. Scaled down for two, it was a little small, but fabulously rich and creamy, almost like a risotto. Don't change anything until you've tried it.

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IBNSHISHA

	Cooking Level: Intermediate Home Town: Oregon, Ohio, USA Living In: Tsu, Mie, Japan
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Reviewed: Nov. 12, 2002

This is a tasty, easy to make soup recipe. My husband loved it. The next time I make it however, I would reduce the amount of rice. The recipe calls for 2 cups and I only use 1 1/2 but still found that to be too much. Next time I will only use 1 cup of uncooked rice.

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Reviewer:

DENNIGAN


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