This recipe gets you headed in the right direction. For anyone cooking for someone with hyperreactive innards or not liking seasoned food, this recipe is fine as written. For those who prefer seasoned food, you’ll need to add the ones you prefer or you’ll likely end up finding this soup lacking flavor as some other reviewers noted . . . make that one simple fix, and turn this into a great soup. To save prep time, just rough chop the vegetables rather than dicing them if you’re going to puree the soup per the directions. The approx. 20 minute cook time at medium low is spot on. Pulsed the soup in a Vitamix blender leaving flecks of zucchini and carrot for visual appearance. We subbed condensed golden mushroom soup for cream of mushroom, 1-1/4 cups chicken stock (omitted water & chicken bouillon), and used light sour cream. We went with the optional white wine using a sauvignon blanc. Seasoned with sazon, white pepper, and dash of cayenne pepper. This made a distinctly flavored, creamy soup, and they already want more made soon. Thank you, Karen.
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This recipe gets you headed in the right direction. For anyone cooking for someone with...