Reviewed: Dec. 22, 2002

The flavor was excellent!! But I also had a problem with the flour clumping. So I wisked my onions into shreads. But it didn't ruin the flavor. Next time I will cut the flour in half (or add more water)and if the soup isn't thick enough I will thicken with corn starch. I used 1 cup whipping cream (It's what I had in stock) and I used half chedder cheese and half swiss cheese. (again what I had in stock.) Yummy!!!

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Reviewer:

SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Dec. 5, 2002

This soup was great - it tasted so close to the soup served at the restaurant. I was very pleased. One thing - it looked like I had waaay too many onions at first - and I was a bit worried about that - but when it was time to serve it, everything came out fine! I used Cheddar and Monterey Jack cheese because I couldn't find the colby-jack blend. I served it in a breadbowl and it was sooo good. Next time, I may try using light cream or something a bit less sinful - just to cut down on the guilt!

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Reviewer:

FOCUSED ON FOOD

Cooking Level: Intermediate

Home Town: Canajoharie, New York, USA

Living In: Nashua, New Hampshire, USA

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Reviewed: Sep. 9, 2002

This is a very tasty recipe! Only problem I had was keeping the flour from lumping up... but was not bad enough to ruin the soup! I will definately make this soup often!

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