Chef Troy

Worked perfectly! I love watching the dumplings pop up after being in the boiling soup stock after about a minute.

I doubled the recipe and added a dash of cayenne. In keeping with my typical mixed fajita dinner preference at mexican restaurants I used both beef and chicken. Delicious!!

I used 4 different types of onion, cooked the onions down then added 1.25 cups savignon blanc and 3TB of cooking sherry, 1tsp thyme and finished with slices provolone, baby swiss and shredded parmasan. Fantastic!

I've made this several times and it is a fantastic way to use the leftover ham bone from that holiday spiral ham. I reserve the drippings from the original ham cooking event and set them aside for several days waiting to make this soup. I leave the bone in longer and experiment with other veggies and different colors of lentil.

This is the second time I've made it and this time I used greek yogurt instead of sour cream. I also sautéed onions and a package of mushrooms with the meat, very delicious!! The first time I made it I used lean buffalo meat and gluten free rice noodles, I also used less sour cream than called for. It was delicious and will be made again!!

It was very good! I thought it needed more broth and salt but my better half said it was perfect!