This was really good. I made it exactly as written the only change being doubling the sauce and cutting up the chicken in to bite sized bits. My only complaint is that it was super salty. I didn't add any extra salt so the salt must have come from the golden mushroom soup. I would recommend searching for some low sodium golden mushroom soup and then adding salt later if you feel it needs it. If I make this again next time, I will also add some broccoli and fresh chopped tomatoes, maybe even mushrooms. Peas would be a good addition as well.

Reviewed On: Feb. 21, 2010

Wow! My husband and I both loved this bisque. It's both sweet and savory and was the perfect accompaniment to a sweet pasta dish. I pretty much followed this recipe word for word except that I baked all of the squash in the roasting pan and then pretty much omitted step three entirely. I added a few ladles full of the reserved liquid to the soup mixture before blending to give it a little bit more sweetness. To make up for leaving out step 3, I didn't blend the mixture as long in the blender leaving a bit chunkier texture. I topped it with some toasted slivered almonds. Yum! It turned out perfectly and froze beautifully. It was even better two weeks later when I pulled it out of the freezer and reheated it.

Reviewed On: Dec. 16, 2009

This salsa was really, really good. I would definitely recommend putting the sugar in last and tasting it before you add any sugar. I didn't need it at all because it ended up plenty sweet. I did add some salt and pepper and used some Tabasco sauce to give it a kick. It was excellent for dipping some tortilla chips in and I think it would be fantastic on chicken, beef, or fish. My husband absolutely could not stop eating this salsa. He had to tell himself to stop eating it but he couldn't. A definite keeping in my home now.

Reviewed On: Sep. 26, 2009