I made the mistake of adding 10 oz of water (mixed with consomme so it was basically broth) and it ended up WAY too watery (I prefer a creamier base). I think they key to this recipe is to season to YOUR taste. I am highly sensitive to the taste salt so I never used celery or garlic salt in general let alone in a recipe that calls for canned soups.
My changes: 4 (10.5 oz) reduced sodium cream of mushroom soup, 1# potatoes, 2# carrots, 2 ears of corn, 1 onion, 1/2 bag frozen peas, 1/2 bag frozen green beans, dried parsley & herbs de provenance. And I used 3 huge chicken breasts and insane amounts of fresh cracked pepper. It was ready after 6 hours on low.
My husband hasn't had this yet but he's going to love it (this is total comfort food!) and I will definitely make it again.
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I made the mistake of adding 10 oz of water (mixed with consomme so it was basically broth)...