We really enjoyed this. We used homemade chicken stock and leftover meat from a roasted chicken dinner a few days ago. I didn't cook it as long as called for in the recipe. We let it simmer about 30 minutes (without the half-and-half), then added the half-and-half and let it cook about another 10 minutes. Ditched the dried parsley, and added fresh right before serving. I also didn't have any wild rice, and used cooked brown rice instead which worked fine. We didn't care for the addition of the almonds, and will not put them in next time. Overall, a great soup, and a good use for our stock and leftover chicken meat.

Reviewed On: Feb. 2, 2013

We thought these were great. Very easy to make. I used a 1Tb. cookie scoop so they were evenly proportioned and cooked them 8 minutes. They were just starting to brown. Crispy on the outside and chewy inside. Great flavor. Kids loved them.

Reviewed On: Jul. 8, 2012

I made this with homemade smoked whitefish instead of salmon. I didn't have any half-and-half, and substituted an equal amount of 2% evaporated milk which worked perfectly. If you are using a milder fish (we used pollack), I'd change the seasonings a bit. The herbs overpower the fish. Next time, I'll cut out the dill and tarragon.

Reviewed On: Feb. 23, 2012