Reviewed: Oct. 23, 2009

I don't know why exactly we didn't enjoy this soup. We like fennel, we like broth soups, we like all the ingredients in this recipe. The aroma from the slow cooker was divine and my mouth watered in anticipation. But it didn't work for us, and we didn't even finish our bowls.

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Reviewer:

VictoriaBerry

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Reviewed: Jul. 1, 2009

We really liked this as a light starter for a meal. I used chicken broth instead of vegetarian, because that is what I had on hand.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Mar. 14, 2009

Good soup. I really couldn't taste the fennel, though - didn't want a strong anise flavor, but I was hoping for just a tad more. Couldn't "recognize" the fennel.

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Suzie

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2009

The fennel adds such a nice flavor to the soup. For enhanced flavor, heat 2 tbs olive then saute onions, garlic, fennel and 2 more items not in recipe - 2 carrots chopped small and basil until veggies are translucent then add spinach, tomatoes and broth. I only cooked 1 hour then for the last 15 mins I added frozen tortellinis. When serving the soup, I add fresh ground pepper and crushed red pepper. My daughter likes parmesan cheese with it too.

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Reviewer:

Dining Diva

Cooking Level: Expert

Home Town: Agawam, Massachusetts, USA

Living In: East Granby, Connecticut, USA

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Reviewed: Jan. 17, 2009

pretty good recipe. this was the first time i cooked with fennel and i have to say i like it a lot. in the end i added sliced vegetarian hotdogs to the mix to add a different texture. i can also imagine it would be good with potatoes. i will make it again. it is a keeper.

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1desertrider

Cooking Level: Expert

Living In: Golden Valley, Arizona, USA

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Reviewed: Jan. 5, 2009

I followed the recipe exactly, it was very quick and easy to make. I had never cooked with a fennel bulb previously, I'm glad I tried it, the flavor is mild but wonderful. This dish freezes perfectly.

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