Reviewed: Mar. 5, 2012

I was not crazy about this. All I could taste were the herbs. Maybe if they were bundled in a sachet and simmered with the soup instead being tossed in. The only change I made was I omitted the butter and used vegetable stock to keep it vegan. Will try again with some tweaking.

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Reviewer:

Marley_Mom

Cooking Level: Expert

Living In: Huntsville, Alabama, USA

Reviewed: Feb. 16, 2012

This was excellent and a complete lifesaver tonight with my mostly empty fridge and a half hour to get dinner on. I almost didn't put the raisins in, but they ended up being my favorite part! Thank You for submitting this!

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Reviewer:

Casey

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Cooking Level: Beginning

Home Town: Seattle, Washington, USA

Reviewed: Jan. 10, 2012

My husband and I love this soup! It's our go to soup whenever we make soup for our non-vegetarian friends. The only things I change is adding more carrots (I love lots of carrots in my soup!), using firm tofu that I froze for a day and then thawed (this gives it a chewy meaty texture), and waiting to add the noodles until the last 10 minutes of the simmer. The first time I didn't and the noodles turned to mush.

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Reviewer:

jbbwitter

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Riverside, California, USA

Reviewed: Oct. 29, 2011

Awesome recipe! We are new to adding tofu to our diets and I thought my boyfriend would be skeptical he loved it so much...wanted me to make a double batch!

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Reviewer:

gabrielsmommy

Reviewed: Oct. 2, 2011

This was good! I'll add more carrots next time.

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Reviewer:

A. Ferrell

Reviewed: Mar. 27, 2011

This was a really nice soup - even my non-vegetarian husband approved. And I was missing several of the spices, but just added seasoning here and there.

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Reviewer:

Carolyn

Reviewed: Mar. 20, 2011

My husband and I loved this soup. I added way too many noodles, but it just make it heartier. And the raisins were a nice surprise. This is definitely way more than 4 serving (more like 8 large servings) and my husband is a big eater.

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Reviewer:

Rochelle01

Reviewed: Mar. 15, 2011

Love this soup! I always make extras for leftovers and plenty to freeze for later.

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Reviewer:

VeggieLovinHippie

Cooking Level: Intermediate

Home Town: Dartmouth, Nova Scotia, Canada

Living In: Kingston, Ontario, Canada

Reviewed: Mar. 6, 2011

Very good soup and even the non-veg family members like it. I make it without the raisins and replace the tofu with TVP chunks for something different. I use 14 cups broth and double the poultry seasoning.

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Reviewer:

cheryl

Reviewed: Oct. 17, 2010

Holy mackerel this soup is fantastic. I used chicken broth since that's what I had but OMG it was delicious! I think the real key to this recipe is the butter at the very beginning. It wasn't THAT much butter especially compared to the amount of broth that's added but I think it really brought a much richer flavor to the soup. I didn't have celery (so I used celery salt), marjoram, or cornstarch but I didn't miss them a bit.

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