This is one of my favorite soup recipes. I like to leave out the onion and add a few more bay leaves. Liquid levels could be adjusted for texture - as is delivers a more stew-like dish. Served with some crusty bread, this soup is a filling meal.

Great ,but stick to cheese in recipe. Too much is not tasty.

Too sweet for my taste but family loved it.

Loved it exactly as it was!

We did not particularly care for this recipe. It was edible, but not enjoyable. I reduced the sugar by just a little because my husband doesn't like his meat too sweet, and I doubled the sauce because we like things saucy. The orange flavor was WAY too strong. It was about all I could taste besides the garlic. Also, the sauce did not really thicken much for me. It was still very watery after more than 20 minutes. Don't think I will be trying this one again.

It isn't bad.. but I had to cook it much longer than it said, and maybe you should put a note about the consistency that the zucchini should be. It's terribly difficult to actually grate a zucchini (at least the massive zucchinis that tend to be forgotten about in my garden..) so i used a processor which may have made it too watery, which is my own fault. I think it's necessary to use the glaze (I wasn't going to as my mom's on a diet and it makes it a relatively healthy dessert without it), because otherwise it doesn't taste like much. BUT it is something to do with all those zucchinis we have massing about our kitchen, and the many loaves of bread in the freezers =]

I was looking for a dessert and didn't have a lot of ingredients on hand - but I had all for this recipe. The best chocolate pudding I've ever had - I don't think I'll ever use a mix again. I had one banana so I made slices and divided it between the four servings. Thanks for sharing

Yummy!!!! cant wait for meatloaf sandwiches tomorrow!

Followed the recipe exactly as stated, but without the salt and celery seed for no other reason than I forgot. :) The whole family loved it and I'll definitely make this again. And FYI -I did not end up with soggy bottomed biscuits like some others have.

This is nearly identical to a recipe we got nearly twenty years ago from the Joy of Cooking and has been a staple in our home ever since. Instead of the red pepper, try a bit of thyme. Also, I like to marinate overnight for a lot of flavor. The mustard is a must.

I substituted bacon, parmesan and half and half because that was what I had on hand. It turned out great. Very rich though; it must be really rich with heavy cream.