Reviewed: Apr. 25, 2012

I use vegetable stock instead of water. No celery or parmasen - cos I didn't have any. Turned out great- everyone ate it - even the vegetable hater went back for more.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

chickenthing

Reviewed: Feb. 1, 2012

A good soup for picky eaters, but even with the cheese it is a little bland.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Magrat

Reviewed: Jan. 31, 2012

This was very easy and very flavorful. I wish I had doubled it so there'd be more leftovers for us to enjoy! Followed the recipe as written.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cookin'Internationally

Reviewed: Jan. 10, 2012

This is a husband-pleaser. It's the "best soup I've ever made"! I was even asked by our friends to make an enormous pot next time. I did the same as E J by pureeing some of the veggies and adding it to the soup. The only other thing I changed was that I used tapioca flour instead of wheat flour to make it gluten-free. Delicious!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

creative.momma

Cooking Level: Intermediate

Reviewed: Nov. 12, 2011

We love this soup! I pureed this slightly in the food processor and it brought out the mushroom taste.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

kippy

Reviewed: Nov. 8, 2011

Soup was great...used grated carrots, left out the celery. used chicken stock instead of water, used "hot shot" which is a mixture of red and black pepper. added garlic and more potatoes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sheri

Reviewed: Nov. 5, 2011

I thought this was ok, I just did not like the greasy look the soup has. Followed the recipe exactly, rather a little bland. Needed to add plenty of seasoning. Maybe this is what a Chowder tastes like, not sure but I don't think I will be making this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

apple.strudel

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Bakewell, Derbyshire, England, U.K.

Living In: Naperville, Illinois, USA

Reviewed: Oct. 20, 2011

Great meal after a cool day outside.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Ray Sr

Cooking Level: Beginning

Home Town: New Orleans, Louisiana, USA

Living In: Memphis, Tennessee, USA

Reviewed: Aug. 29, 2011

I used veg broth instead of water and made the rue separately. I sauteed onion, carrot, and garlic in EVOO until soft. Next added the broth. once that had simmered for 10 min I added the rue slowly. Then it was getting a little thick so i added more water brought it back up to a boil then added the potatoes. I tasted it and it was missing something, I had some red wine so i added about 1/4 cup (keep in mind i probably doubled this recipe). The red wine added the perfect amount of depth to this soup. Turned out super tasty, just think the receipt is missing a couple things (mainly garlic and red wine). I also left out the celery, but if i would have added it would have done it in the first sautee step - to make a mirepoix.

Was this review helpful? [ YES ]
1 user found this review helpful