This was allright. To my surprise, my hubs liked this quite a bit (he can be picky at times...). I wasn't a fan for two reasons - this was a tad bland for my liking and WAAY too thick to be considered soup. I even added water. After looking at my stockpot, I knew there was no way this would resemble soup without it.... I suggest adding 1 c. water per boullion cube and DOUBLING the liquid when making a full batch of this. Since I halved everything, I added 2 c. of water / 2 bullion cubes. I also added the full T of W sauce (subbed for soy), sugar and seasonings called for (FYI, I used seasoned salt in lieu of plain table salt). My only other changes were using an entire green bell pepper (didn't see the point in wasting half of one), adding a small, chopped onion and using Italian-seasoned tomatoes / garlic & onion flavored tomato sauce (the latter two to add a flavor boost). I also added my rice in step #3, brought my pot to a boil and then simmered for a half hour. Serving steaming bowlfuls with garlic bread, this was a warming meal on this dreary September day. Thanks for sharing, Holly! :-)
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This was allright. To my surprise, my hubs liked this quite a bit (he can be picky at...