Comfort Soup a la Montreal Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Apr. 22, 2010
Wonderful recipe, Nathalie! Since I didn't have and hot Italian sausage, I used some fully cooked Andouille sausage- tastes great. I had been looking for a good recipe so I could use some beautiful chard I found at Whole Foods. Thanks!
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Reviewed: Apr. 14, 2010
Love soup anytime and followed directions (didn't take the casing off). I looked at other recipes and I'm glad I found this one. It is now my favorite.
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Reviewed: Apr. 12, 2010
Absolutely awesome! I also added leek, shallots and mushrooms. For the chicken stock, I used chicken bullion, but didn't use all that would be required for 3 quarts in order to reduce sodium (it would have been 12 cups of chicken bullion -- I used 8 plus 4 cups of plain water). I would suggest removing the casing from the sausage.
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Reviewed: Feb. 8, 2010
I added some heavy cream at the end of preparing this soup and found the dish absolutely superb - even after having froze the main body of the soup - still delicious!
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Cooking Level: Intermediate

Living In: Laramie, Wyoming, USA

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Reviewed: Jan. 16, 2010
Excellent soup... I used the ingredients as noted in the recipe but changed the process in cooking so that it was all within the same pot. Still worked out great! Nice flavors, great for a rainy night in.
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Cooking Level: Intermediate

Home Town: Tsawwassen, British Columbia, Canada
Living In: Port Coquitlam, British Columbia, Canada
Reviewed: Dec. 27, 2009
Love this recipe. Fast, tasty and easy to alter to suit everyones taste buds!
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Reviewed: Sep. 21, 2009
I am the recipe submitter and would like to say that the sausage called for should NOT have the casings removed, that is not how I submitted it. Also I'd like to add that the amount of kale may seem like lots, however like spinach, it shrinks down quite a bit. Enjoy!
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Cooking Level: Expert

Living In: Merville, British Columbia, Canada

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