Very easy to make and a tasty change of pace. I used vegitable broth instead of chicken broth and it turned out good. I made home-made tortellini to go with it and it was yummy but I think when I use this recipe again I'll use simpler pasta, with tortellini the flavors competed a bit, I'll also put a bit more of the pepper flakes in.

Reviewed On: Jan. 22, 2004

Preparing for a ski trip with my family my brother said longingly 'Too bad we don't know how to make that wild rice soup' refering the the soup made by a woman we once knew (and can no longer ask). I had thought it was from 'joy of cooking' but it wasn't and decided to search for it. Finding this recipe. It was perfect. I ended up using canned wild rice, 2 cups worth because my own wild rice burned (use the directions on the bag for the wild rice) and I used an extra tablespoon of flour and only 4 cups of water. It froze wonderfully and even my extremely picky boyfriend loved it and father told me to 'make sure we keep that recipe'. I think next time I'll try substituting half & half for half of the milk, as I remember that that is how I'd been told it was made before.

Reviewed On: Jan. 18, 2004