I thought this was a good recipe....However,I did modify it a bit. I used olive oil, only 1/4 cup, cream of mushroom soup and added white wine (quite a bit) to thin the sauce. Also added frozen / thawed artichoke hearts and a bit more Romano cheese. Everyone at the table LOVED it !! Thank you Damon Morrison for being so kind to your wife :-)

Being my first attempt at the soup, I REALLY liked this recipe. I added 1 TBSP butter, used 8oz cremini mushrooms sliced very thin and 5oz pulsed white mushrooms. Also added 1/2 cup white wine while I sauted butter, onion and all the mushrooms. I also used heavy cream. Oh, and only 4 tbsp of the flour. I really enjoyed it!!

This recipe is a good starter. Agreeing with what most reviewers said, it needs lots more seasoning. Personally, it is very rare that I follow a recipe like this to the letter. I view recipes as a guide for the most part. For this I used Shocktop (since it has hints of orange in it) and soaked it for 24 hours. I sprayed the veggies of choice with my WeightWatchers mister and seasoned both meat and veggies w/ - Paprika, Trader Joes Everything Seasoning, Garlic Powder, Onion Powder, Salt and Pepper. Amounts to your tastes. I then misted the chicken with sprayer and baked as suggested (for the most part). I only roasted 1/2 a chicken.

Good recipe if you take the advice of several of the reviews here. I added 1/3 cup light coconut milk, 1/4 cup water, 2 cloves of garlic and TBSP of Sriracha chili sauce. Oh, and juice from 1/2 a lime. I also marinated the tofu in 1 Tbsp Bragg's aminos, Tbsp water, 2-3 tsp ginger and 2 pressed cloves of garlic w/ 1 tsp sesame oil (while at work) and then I broiled it in the oven for 15 minutes. I already had everything in stock and I don't mind the extra work so this was fine for us. Thanks!