I made a vegetarian version of this soup - and what a delight! The substitutions made were three Russet potatoes for the chicken, low-sodium vegetable broth for the chicken broth, whole wheat flour for the all-purpose flour, and 1.5% milk for the cream. I also halved the butter, added a package of frozen veggies (onion, celery, carrot), and ground a bunch of sea salt into the pot. We had wild rice already cooked so I obviously used that. I cooked everything as directed, then let it sit out for four hours before re-heating and eating. This turned out to be QUITE the soup/stew - creamy and delicious!

Reviewed On: Feb. 17, 2009

Good recipe, and healthy too. Like some other reviewers, I added onion, garlic, and 1/2 tomato along with some chili powder and cayenne pepper. Sauce was a bit too watery, I would advise draining the beans before sauteing. Overall, tasty and filling.

Reviewed On: Feb. 13, 2009

REALLY delicious!! Two of these filled one hungry stomach, so this could easily feed 2-3 for dinner. I found that cooking directly on the oven rack made the pita much crispier than a cookie sheet. Quick, easy, healthy, and very, very tasty...a new favorite!

Reviewed On: Feb. 9, 2009