Reviewed: Oct. 9, 2010

It's great !! every now and then to have a recipe that doesn't serve 16 people. This is a nice recipe for two people with a left-over. The feedback from the supporters of allrecipes is also very valuable and appreciated.

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6 users found this review helpful

Reviewer:

Sawdusty

Cooking Level: Beginning

Reviewed: Jul. 11, 2012

I added peas and mushrooms and puréed half.

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1 user found this review helpful

Reviewer:

R.Howell

Reviewed: Mar. 4, 2013

great dish, tried it with 1 tsp off crushed chili, gave a nice bite to it.

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1 user found this review helpful

Reviewer:

madcp22

Reviewed: Jun. 17, 2004

This is a tasty soup that I have been making for years. It is delicious as a light first course for lunch or dinner with a hearty sandwich. I also add several garlic cloves that have been minced.

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24 users found this review helpful

Reviewer:

JUTES

Cooking Level: Expert

Home Town: Washington, Michigan, USA

Reviewed: Aug. 28, 2004

Great tasting! I pureed the carrots and celery to give it a creamier texture.

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30 users found this review helpful

Reviewer:

JODILEE123

Reviewed: Sep. 20, 2004

Fantastic and easy to make! I upped the recipe to six servings and even my finicky teenage daughter loved it! Definitely a "do again".

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8 users found this review helpful

Reviewer:

BRITGAL37

Reviewed: Feb. 14, 2005

Fairly good. I added a bit of black pepper. I didn't have any white wine, so I used 1/8 cup white wine vinegar and added some sugar to balance it. I put some crushed crackers in the soup, and it makes for a decent lunch. It might have been better if I'd actually had wine to put in it, but as I did it, it was ok.

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12 users found this review helpful

Reviewer:

Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

Reviewed: Oct. 18, 2006

I added alot of extra carrots bcause I needed to use them. I found this to be my favourite carrot soup I Have tasted so far.

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9 users found this review helpful

Reviewer:

D Thomason

Reviewed: Aug. 30, 2011

Very tasty! I didn't have the veggie soup, so I used chicken bouillon. I'll definitely make it again. A great solution for extra celery and carrots.

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4 users found this review helpful

Reviewer:

goddie

Cooking Level: Beginning

Living In: Winnetka, California, USA

Reviewed: Feb. 19, 2013

This was a pretty good soup, considering how simple it was. I made it exactly as written and the wine definitely makes this soup! After 15 mins of simmering, the carrots and celery were still crunchy. I ended up simmering the soup for about 30 mins, covered. By that time, a lot of the liquid had reduced down, so I added about 1/2 cup more broth and just under 1/4 cup of wine and simmered an additional 5 minutes. I have to admit, when I tasted it the first time, before it was fully cooked, I didn't care for it much. Once it simmered for 30 mins, the flavors really developed and concentrated and turned into a simple soup that's packed wth flavor. The tarragon is a nice touch, so don't leave it out!

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3 users found this review helpful