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| Wild Mushroom Soup with Arugula and Walnuts and Parmesan-Crusted Rolls with Herb Butter Recipe courtesy Robin Miller, 2006 Show: Quick Fix Meals with Robin Miller Episode: Wrap It Up Overall User Rating:  |
amazing!
07/24/2007 at 02:30pm
User: Shirley from city, FL User Rating:
I only made the soup part of the recipe. This soup was incredibly quick and easy to make. I substituted the milk for soymilk, and the chicken broth for a nice organic vegetable broth. It came out amazing, and my husband was thrilled by the taste. Try this one, you won't regret it!!
Texture issue
06/01/2008 at 11:38am
User: Amanda from Brick, NJ User Rating:
Tastes great, but it's not as thick as I thought it would be.
Yum!
04/26/2007 at 02:28pm
User: Donald from Las Vegas, NV User Rating:
This soup is easy to make and easy to eat! I had not finished serving the first batch before my partner was asking me to make it again! From a Caterer, no less! A nice hint is I pour some of the soup over cooked rice, added some left over chicken (would have added shrimp if I had it on hand!) and it made a great quasi-rosotto or jumbyla for lunch.
Rich!
02/28/2007 at 04:46pm
User: Robynn from Baltimore, MD User Rating:
I thought this soup came out splendidly rich, not too creamy, just pure delicious mushrooms. I skipped the lettuce and nuts on top and opted for a smooth consistancy soup.
Decent for a quick meal
01/31/2007 at 12:28am
User: Zenzile from Chicago, IL User Rating:
While this dish was decent for a quick meal, I would have liked it to be thicker. Next time, I won't put as much chicken broth as the recipe suggest.
Parmesn Crusted Rolls
01/28/2007 at 11:53am
User: Barbara from Fort Valley, GA User Rating:
Wonderful! I used crecsent rolls and,just because I saw them, I used garlic flaavored rolls. They were a big hit. They would be wonderful with spaghetti, soup, or a steak.