Reviewed: Dec. 10, 2006

I thought this soup was a little too thick. Also, I followed the advice of some other reviews and only used half the Velveeta, but I thought the cheese flavor was still too strong. My husband complained because he couldn't even taste the sausage. I don't think we'll make this one again.

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TROBEC


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Reviewed: Nov. 5, 2006

Very good soup. Does get very thick the next day, I had to add more milk to thin it out, but a wonderful taste. I used Jimmy Dean sausage.

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BRAELIN


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Reviewed: Oct. 8, 2006

Delicious and easy! I made it without the cheese though, because it was so good already, and I wanted to eliminate some of the fat.

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JOXE


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Reviewed: Aug. 16, 2006

I used the hambuger variation. As a soup it was ok, as leftovers I added more milk and served it over garlic cheese biscuits, that was better.

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Caren J

	Cooking Level: Intermediate Living In: Naples, Campania, Italy
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Reviewed: Jun. 5, 2006

Very good. I couldn't find wild rice when shopping, so I used white. I also used ground beef (seasoned with italian seasoning, garlic salt, sugar, and pepper) instead of sausage. Fat free evap. skim milk worked fine. We thought the velveeta taste was a little strong, so next time I'll probably use part velveeta, part cheddar. Still yummy.

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REBEKAHMO

	Cooking Level: Intermediate Home Town: Springdale, Arkansas, USA Living In: Hampton, Virginia, USA
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Reviewed: May 26, 2006

Dayum this was good. Made exactly as directed. My 18yo daughter couldn't get enough. If anything, I might add some cubed boiled potatoes next time. The italian sausage with the cheddar was perfect.

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TAGCIGAR


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Reviewed: May 9, 2006

I didn't do this recipe as written, but this still came out really good. I just grabbed plain old smoked sausage at Wal-Mart because I didn't have time to go to the grocery store too. And I used white rice. I cooked the rice in a rice cooker just because I have one. Anyway, this still came out really good. My whole house smells like sausage. It was a little thick, though. I think I will add more milk next time. Overall, a very good recipe. I'd like to try it with the Italian sausage next time. Oh, I used colby/jack cheese because I don't like processed cheese and it was just fine. :) Thanks!

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RICAPUTTINE


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Reviewed: Feb. 19, 2006

This is a decent base soup...However there are a few things that I will change next time. Firstly, I plan on cutting the processed cheese in half and using some fat free cheddar. (All I could taste the first time around was the velveeta!) I also would add about 2/3 cup more milk. I, like another reviewer used mostly half fat or fat free ingredients and the soup was quite creamy and good! The light velveeta is a good substitute for the full fat stuff. I'll also use 1/2 lb of 50 % less fat sausage and 1/2 lb ground turkey. This was good, it just needs a little tweaking. Thanks for a good base recipe!

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HARMONYGIRL79

	Cooking Level: Expert Home Town: Olathe, Kansas, USA Living In: Milwaukee, Wisconsin, USA
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Reviewed: Oct. 29, 2005

This recipe is pretty foolproof, I added 3 cloves of garlic, carrots, and corn. I omitted the evaporated milk and just used regular milk. My husband loved it and I finally found a recipe to use up all the venison sausage we're given in the fall.

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OCEANVIXEN79

	Cooking Level: Intermediate Home Town: Crownsville, Maryland, USA Living In: Fort Worth, Texas, USA
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Reviewed: Aug. 7, 2005

This is the greatest soup I have ever made! I eliminated the onion and substituted in crumbled bacon for the sausage. I have always gotten rave reviews when I have made this, and people always ask for the recipe. It's easy to make in a slow cooker, and I would highly recommend everyone trying this soup. Thanks Heather!

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DAIGLE1


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Reviewed: Feb. 26, 2005

We had this last night for dinner and it was yummy! I changed things a little bit to make it more healthy. I substituted the sausage for ground turkey, used reduced calorie soups, and 2% evaporated milk. Served it with garlic bread and it was delicious!! Can't wait to have some of the left overs today for lunch. ENJOY! Comes to about 188 per serving (minus the bread) based on the 12 serving size recipe.

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ATORMEY

	Cooking Level: Intermediate Home Town: Dermott, Arkansas, USA Living In: Chester Springs, Pennsylvania, USA
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Reviewed: Feb. 13, 2005

This was fabulous . . . easy, lots of flavor, and perfect on a cold winter night . . . My husband requested that I make it for a second time in a single week . . . A first in over 15 years of marriage.

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Loomchick

	Cooking Level: Intermediate Home Town: Portland, Oregon, USA Living In: Seattle, Washington, USA
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Reviewed: Jan. 6, 2005

This is a really good soup. I had ham left overs so I used that instead of sausage. I also threw in some fresh garlic and it was wonderful. I may try this next time with white rice since my son is not a wild rice fan.

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Patti Kane

	Cooking Level: Intermediate Home Town: Damascus, Oregon, USA Living In: Denver, Colorado, USA
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Reviewed: Mar. 8, 2004

FANTASTIC...I took this to a church dinner and everyone raved about it. I didn't change a thing. THANKS for the great recipe!!!!!

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indianasuzzz


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Reviewed: Sep. 25, 2003

This was a great winter soup! I used a half a pound of bacon instead of sausage and it was wonderful. I made this for my in-laws when they came in to town unexpectedly. Very easy to throw together and it tastes like you have slaved over a hot stove all day!

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HENNING2000


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Reviewed: Sep. 25, 2003

Good and easy soup but I made a few changes. First, I used 1 lb of cubed cooked ham, I used 1 14.5oz can pre-cooked wild rice (undrained) and instead of using 1 can of cream of chicken, I used 2 can cream of potatoe. This allowed my to skip step 1 in the recipe and just mix everything in the pot and heat through, melting the cheese when warmed. Although I wil try this with the other meat recommendations, this turned out great for us!!

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DREGINEK


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