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Reviewed: Jan. 17, 2008

I had to use dried herbs, I live up north so fresh herbs are hard to get. I served this to people at work, they loved it!

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wrappinitup62

	Cooking Level: Intermediate Living In: Whitehorse, Yukon, Canada
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Reviewed: Dec. 27, 2007

ok - doubt I will make again.

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TOBRETH

	Home Town: Dixon, California, USA Living In: San Jose, California, USA
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Reviewed: Nov. 23, 2007

A little bland so I added some fresh pressed garlic and cooked for six hours.

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I found the soup a little bland, maybe if I spice it up with some ginger and cayenne pepper... or add some brown sugar and nutmeg... it is a good base, but it needs something else. In any case, thank you for sharing.

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COOKINGBUNCHES

	Cooking Level: Expert Home Town: Bogota, Distrito Capital De Bogota, Colombia Living In: Toronto, Ontario, Canada
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Reviewed: Dec. 18, 2005

On its own, a bit bland, but one heck of a base for a hearty winter soup: I added butter, curry powder, sesame and wasabi oil to the saute; put the herbs in at the bottom of the slow cooker, with cinnampon sticks at the sides and bay leaves layered in; kicked up the bay a bit, and set it for 12 hours on low. When done, used a bit of the broth to saute some nice langoustines (any subtle-flavored fish would have done), added langs to bottom of serving bowl, poured soup over, drizzled with heavy cream. A smash hit at our house.

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ANGELAGUNN

	Cooking Level: Beginning
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Reviewed: Dec. 13, 2005

Did not like this recipe very much. I may have added too much of the herbs/spices, I didn't measure too carefully. But nevertheless, I found this soup too sweet and ended up discarding most of it. Not my cup of tea I guess.

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