The soup is excellent!
Read MoreI made the soup for dinner this evening. I made some slight modifications. I added a dash of Old Bay Seasoning and added only 1/2 tsp of salt. The soup was good and hearty.
Read Moremcchampe: This soup was delicious! I did a few things different. Let me share that with you: To cut back on the calories, I used 2 cups of skim milk instead of 2 cups of whole milk. Due to an empty pantry, I used 2 bouillon cubes to make my own broth. Since the cubes were not "low-sodium" I omitted the 1 teaspoon of salt at the end. I also added a teaspoon of basil (I LOVE basil) to replace the garnishing of olive oil and the extra cheese on top of the soup. So, I used 1 2/3 cup of Cheddar Cheese and 1 tablespoon of Olive Oil total. To Jenniferanna: have you considered using soy milk in the soup? If there are any cheese alternative, I'm sure the soup would work great. Have a thickening agent on hand, just in case if it's too soupy (flour + water; extra cauliflower, etc). Good luck!
Read MoreHi Jenniferanna, Alas, I think you would be better off with another soup. It’s difficult to replace such a large amount of milk with a non-dairy substitute. The recipe also calls for 2 cups of grated cheese, which I imagine might also be problematic if you're allergic to dairy. To find some other options, type "soups and stews" in the search box in the upper right of the RS.COM page and a number of titles will come up. Please also check back into the site later next month--we're working on a big soup and stew package. Lygeia
Read MoreI'm allergic to dairy. Do you have a recommendation for a milk substitute, for the soup?
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