Reviewed: Aug. 27, 2009

I picked this recipe because it didn't have to be pureed.After making it I realized that this soup really needs it! Too many big chunks.Added a little curry to help with flavor.I've never given a bad review, but here it is.

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mjruss

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Reviewed: Aug. 11, 2009

my german friend insisted on following this recipe to a tee. i was not sure how it would come out, ( it sounded bland), however, i thought it was delicious!!!!

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lisa r

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Reviewed: Aug. 3, 2009

I can't imagine making this kind of dish without altering the recipe. It's begging to be interpreted by individual tastes (I used roasted garlic, tandoori spice - fantastic!). The idea that the recipe gives is fantastic - thanks for posting.

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kdub

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Reviewed: Jul. 23, 2009

I don't know how this soup got 4 stars!!! This is the only bad review I've given on allrecipes. Usually I alter everything I make for personal preference, but this needed some major alterations. Use the zucchini onions and potatoes and alter everything else: add ingredients, take out ingredients, more of this, little of that.

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Mindy

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Reviewed: Jan. 8, 2008

Really good with Italian bread and cheddar cheese sprinkled. I also added fresh chives, dill, marjoram and sliced mushrooms.

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Grapefruit Girl

Cooking Level: Intermediate

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Reviewed: Nov. 14, 2007

There is no way the measurments on this are correct... I had to alter everything. 1 c of chicken broth is supposed to make a pot of soup? Not so sure about that. I used a lot of different spices to add more to this... I also used 4 c. chicken broth and 2 c. milk... made plenty. I used red potatoes with the skin, and about 8 c. diced zicchini. This tasted wonderful, but I had to write all over the recipe to make it right... I'll make it again, but my own way.

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Mrs. Wallace

Cooking Level: Expert

Home Town: Springfield, Tennessee, USA

Living In: White House, Tennessee, USA

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Reviewed: May 18, 2007

This was very good, had to omit the savory but it was fantastic without it too! Also very easy and quick to make, Thank you for submitting this recipe.

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Faith W.

Cooking Level: Expert

Home Town: Spring Arbor, Michigan, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Jul. 3, 2006

Wonderful recipe, I halved the butter and added olive oil. I also added curry powder and celery salt to the oil at the begining. Worked great a main dish, very filling!

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pam

Cooking Level: Expert

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Reviewed: Feb. 11, 2006

My husband and I did not care for this soup. We will not be making it again.

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kew

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Reviewed: Oct. 24, 2004

This recipe was awesome. i did use butter instead of margerine for flavor purposes. i omited the savory simply because my grocer did not have it. after simmering for 20 minutes i blended it in batches, then added heavy cream instead of milk. topped with croutons and sour cream, this is a wonderful dish

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SARA977

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Reviewed: Sep. 7, 2000

This is a good soup. I think it needs salt and pepper, though. Also, I pureed it after it was thoroughly cooked--it seems more palatable that way to me. Don't forget the sour cream when serving. It definitely "makes" the dish. For a switch, instead of the sour cream, some cheese sprinkled over the top (cheddar?) might be good.

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