Reviewed: Jun. 4, 2008

I get rave reviews everytime I make this. I didn't change a thing about it, but I did add some crab meat to the leftovers and it was awesome!

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Joanne


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Reviewed: May 19, 2008

This soup is good. It’s a tasty way to eat your vegetables.

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WOW! the best soup ever. I had to make the recipe times four for a huge formal dinner we were having, and a few hours before the dinner began my mom dropped the whole pot of it in the floor while trying to move it!! I had to rush to a friend's house to make another huge batch, and it came out even better the second time! I LOVE THIS SOUP.

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HDCarleton

	Cooking Level: Intermediate
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Reviewed: Mar. 24, 2008

I love this soup! My husband was skeptical, but he found it quite tasty too! I made the soup with all ingredients as written, except I use Wondra instead of flour, and used light butter, skim milk and low-fat sour cream. I pureed after adding the cream of mushroom soup. I had this soup at a Mexican resort a couple of weeks ago, so I looked it up on AllRecipes to see if I could make it. Yes I can and I can make it much healthier I'm sure (using low-fats). Great way to get good veggies in!

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Chlte

	Cooking Level: Intermediate
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Reviewed: Feb. 29, 2008

Excellent! I didn't have celery or cream of mushroom soup, so I substituted cream of celery soup for both. I didn't add the wine because both my kids taste tested it without and liked it. Only added a 1/2 cup of water because it tasted so good as it was and we liked it thick. Will make again and again!

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Stacey


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Reviewed: Feb. 25, 2008

My family loved this. I added 1/8 tsp. of pepper and served with a sprinkle of nutmeg on top. The nutmeg really complemented the flavors and looked great on top.

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Scott


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Reviewed: Feb. 17, 2008

The soup was pretty good. But I definetly recommend not to use cream of mushroom soup or margarine. Adding half and half, sour cream or just milk would taste much better. I will make again without adding cream of mushroom soup. Soup is tasty enough without adding the extra fat from the margarine

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Jane

	Cooking Level: Intermediate Home Town: Los Gatos, California, USA Living In: San Francisco, California, USA
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Reviewed: Feb. 15, 2008

This soup was so good! It was almost like a vegetable bisque or chowder. If you want a thick soup with great taste use this! You do have to salt and pepper to your own taste but is so good and will be using this again. There were no left overs! Thanks

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meljeffnkids

	Cooking Level: Intermediate Home Town: Billerica, Massachusetts, USA Living In: Savannah, Georgia, USA
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Reviewed: Feb. 10, 2008

Very good! I added cayenne pepper cuz I like it spicey and I added gumbo file just for an added flavor. I will be having this at least once a week as a low fat meal! Loved it.

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tashmaxx

	Cooking Level: Beginning Home Town: Austin, Texas, USA Living In: Dallas, Texas, USA
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Reviewed: Feb. 6, 2008

I cut all the fat (using homemade "cream" of mushroom soup) and used sherry in place of wine, and it was OK. Not the best ever, but pretty good...

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Yummum


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Reviewed: Feb. 5, 2008

I made this recipe for 40 people and they said its: HEAVEN.. So I guess ill cook it again and again..it was amazing.. I had 2 bowls, haha

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gaby

	Cooking Level: Intermediate Living In: Ithaca, New York, USA
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Reviewed: Jan. 30, 2008

Wow, what a great soup. I cut the recipe in half but still used a full can of lower fat cream of chicken (all I had). I didn't use the chicken bouillon and it turned out perfect. I added a bit more salt but overall a very easy and yummy soup that me and my kids loved. Thank you.

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mimi

	Cooking Level: Intermediate Home Town: Sudbury, Ontario, Canada Living In: Whitby, Ontario, Canada
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Reviewed: Jan. 19, 2008

This soup is really tasty! My entire family thought so too. I would definitely make it again.

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NC


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Reviewed: Jan. 17, 2008

This proved to be a little work and a lot of praise for a holiday party. We did it again for the next set of relatives!

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STEVE50613


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Reviewed: Jan. 11, 2008

This is a fantastic recipe!! I made it exactly as written, and served it on Christmas Day. Two of the guests were French--and loved it. That says it all. Also served it New Year's Eve to 14 people and everyone wanted the recipe.

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Charlotte Witsoe


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Reviewed: Jan. 2, 2008

I made this with dairy-free substitutions and it was still amazing. I used dairy-free margarine and soy milk, then instead of the cream of mushroom soup, I added mushrooms to the vegetable mixture before blending and just increased the milk in the cream mixture by 10 oz and increased the flour and margarine accordingly. Also added some leftover chicken and used the wine - definitely a keeper!

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cnsrizzo


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Reviewed: Dec. 27, 2007

This soup is SO good. And it's surprisingly easy to make. I'm a beginner cook and I didn't really understand the idea of something tasting better the next day, but then I made this soup for my family. I thought it was pretty good and they loved it, but reheated for leftovers the next day, it was phenomenal. DEFINITELY add some salt. I used garlic salt.

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Kimberly

	Cooking Level: Beginning
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Reviewed: Dec. 14, 2007

Zucchini Soup II

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