I configured this recipe for 12, made my "batch" of it before noon and served it (with fruit, bread and a green salad) as a quick dinner for my family of 4 (husband and late teens) and they absolutely DEVOURED it (I'm not sure how younger kids would respond). An anecdote: I had a 7:30 community meeting I had to attend, and when I returned around 10:00, what I assumed would be my next day luncheon leftovers were GONE! :)
This is a GREAT soup that seems to be well suited to all seasons. The flavors blended beautifully (I credit that to the few hours I allowed between preparation and serving).
I dropped in 3 chicken boullion cubes (because that's how I know I'm making soup) and I garnished it with sliced scallion tops rather than chives (just a summertime preference).
We're really big cheese people, so I think next time I make it, I'll adjust my liquids a bit so that I can melt some Velveeta into it. I'm also thinking that PepperJack or a few shakes of Cayenne Pepper may be just the additives that will get my kids to come home for dinner more often.
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I configured this recipe for 12, made my "batch" of it before noon and served it (with fruit,...