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Minnesota Wild Rice Soup
I really wanted to like this soup, but it was just kind of blah, and I think it's because of all the flour. I've made a roux-based soup before, and it was pretty good, but I think it's because it had tomatoes in it. This soup is edible, but if I were to make it again, I would maybe add tomatoes or thicken it with tomato paste or mashed potato flakes or maybe use cream of mushroom soup. I did add some dried parsley and thyme, which helped a little with the flavor, and also added a little corn.
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Reviewed On:
Oct. 13, 2010
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