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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Photo by pomplemousse
Reviewed: Oct. 12, 2008
Quite good. I didn't have celery or carrots, so I used some ground celery seed (about 1/2-1 tsp). I used half broth and half milk bc I didn't have enough milk, even for a half batch of the soup. Turned out very well. I served in rye bread bowls, which was good. Thanks for the recipe!
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pomplemousse
Photo by pomplemousse
Cooking Level: Intermediate
Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Oct. 1, 2008
I agree it is a good basic recipe, quick and easy for a week night meal. I substituted 2 cups broth for 2 of the cups of the milk. I had fresh corn so I used it. Used a little less celery and a little more carrot, just personal preference. A little pepper and it was very tasty. Thanks for the recipe.
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HAPPYMOM3
Photo by Allrecipes
Cooking Level: Intermediate
Living In: Anchorage, Alaska, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 9, 2008
Great comfort food..added some salt and pepper!
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KERIS1172
Photo by KERIS1172
Cooking Level: Intermediate
Home Town: Mentor, Ohio, USA
Living In: Hambden Township, Ohio, USA
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The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed: Sep. 2, 2008
I think this is a really good base recipe. First, I doubled the recipe and instead of celery, I used carrot and onion. And because I really wanted some great flavor (we don't like anything bland around here), I substituted one cup of chicken bouillion for one of the cups of milk. I didn't have any canned corn, but I thawed some frozen corn which was perfect. Then I just salt and peppered to taste. I'll make this again.
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20 users found this review helpful

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BroncosFan
Photo by Allrecipes
Home Town: Grand Prairie, Texas, USA
Living In: Fort Collins, Colorado, USA
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