Reviewed: Nov. 16, 2012

I made this soup incorporating reviewers' comments (adding onions, carrots, celery, garlic) and cutting down on the flour and butter. It was absolutely outstanding and what I would consider restaurant quality or better!

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Reviewer:

FransFavs

Cooking Level: Expert

Home Town: Boston, Massachusetts, USA

Living In: Chicago, Illinois, USA

Reviewed: Nov. 14, 2012

Excellent. Made VARIATION of this soup taking account of other reviewer's changes and adding several more.

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Reviewer:

ConkyJoe

Reviewed: Nov. 11, 2012

I recently made this soup for my husband and wonderful but picky two year old son and they both devoured it. I used much less chicken broth due to that fact that I was pretty much out of it, and also only about a half a cup or so of heavy cream (subbed the rest out for 1%)added sauteed onions, carrots, celery, garlic powder, thyme, rosemary, and parsley....wasn't the exact recipe but this variation came out great!!! Although my husband loved how thick and rich the soup was the next time I think I'll use less flour.

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Reviewer:

KiraluvsCooking

Reviewed: Nov. 9, 2012

Great! And I even messed up on one thing! I forgot to add the seasoning packet while making the roux so I just tossed it in the whole pot with the roux/cream mixture. Also, did this with fat-free half and half and it was really good, did add a touch of water when reheating but was great with a loaf of homemade sourdough!

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Reviewer:

FASTFINAL137

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Plant City, Florida, USA

Reviewed: Nov. 3, 2012

I used this recipe trying to recreate soup I had in a restaurant. This was better. Added the carrots, celery and onion and a little extra cooked rice I had on hand. I used leftover turkey from another meal. Good enough for the in-laws.

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