Reviewed: Nov. 7, 2009

I cannot say enough about how good this soup is. It is my husband's all time favorite soup requesting it every week during Ramadhan the muslim month of fasting. I never put almonds or sherry, and it always turns out absolutely delicious. I also, cut up raw chicken breast and let it cook in the soup which cuts down on work. It freezes good as well. Thank you so much for sharing.

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Maryam

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

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Reviewed: Oct. 17, 2009

I have been trying my hardest to find a recipe similar to the wild rice soup at the grand casino. This is even better! I followed this recipe almost exactly as it is described. I doubled everything though, and did not add almonds or sherry. Also I ran out of broth and substituted water. I like my food full of flavor, so after doubling the recipe, I doubled the spices again as well. I did not however double the curry. This turned out to be great! Everyone loved it! Time consuming, but worth it.

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deftonespink

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Reviewed: Oct. 17, 2009

I followed this recipe basically to the tee. This was the best soup by far that I've ever made. The flavor, consistency and overall look was outstanding. I will definitely pass this recipe along as well as make it again. Thank you very much for such a quality recipe.

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Jen

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Reviewed: Oct. 16, 2009

I really enjoyed it. I used extra curry powder and brown rice. It turned out perfect. It was really easy to make since I used left over rice and chicken. I will definitely be making this again.

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DeeDee

Cooking Level: Intermediate

Home Town: Homestead, Florida, USA

Living In: San Diego, California, USA

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Reviewed: Oct. 8, 2009

This is, by far, the best chicken wild rice soup recipe I have ever made. I omit the sliced alomnds just because I don't like them. I make this about once a month when it gets cold and it rarely lasts very long. I have givein this recipe to many others and they always love it. PERFECT!!!!

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tomslusher

Cooking Level: Intermediate

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Reviewed: Oct. 8, 2009

A new favorite!

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eapaulson

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Reviewed: Sep. 29, 2009

This is one of my favorite soups. During the winter months I make soup every Sunday, and this is in regular rotation. My boyfriend prefers plain, honest food, and I would rather eat something with a little more pizazz and sophistication. This recipe fits the bill on both counts. I love the addition of the curry powder.

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Ambo

Cooking Level: Expert

Living In: Des Moines, Iowa, USA

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Reviewed: Sep. 29, 2009

Absolutely love this recipe!!!

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HEYSUNRISE

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Reviewed: Sep. 22, 2009

My family LOVES this soup. It has become a cold weather favorite. I tweaked the recipe according to some of the reviews and use porcini mushrooms for added flavor. You can't go wrong with this recipe, and you can play around with it to tailor it to your family's liking. I make a large batch and freeze half. It freezes well and leftovers always taste great.

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java4me

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Reviewed: Sep. 19, 2009

I made a double batch, but only used 1/2 c of butter - still wonderful!

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GOLDYG

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Reviewed: Aug. 22, 2009

So Very, very good! I made the soup late Thursday night, without the cream, and it sat in the fridge all day Friday and Saturday. Here it is Saturday night, I froze (without cream) 3/4 of the batch, and added some cream to the remainder. It is wonderful. I wonder about the almonds, the crunch...I'm not sure about them. It's different, but oh so tasty! I remember the sherry being a touch strong on Thursday night, but here on Saturday, and with the cream added...oh ya baby! We're talking deliciousness!

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Laura Jo

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Aug. 20, 2009

This is a very good soup. It's very thick and hearty so if you're looking for a light broth, this is not for you. The only change I made was to omit the almonds. The only suggestion I would make is to reduce (probably by half) the amount of sherry in the recipe. I added the required amount and could really taste it; so much so that it was distracting.

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Kendra

Cooking Level: Expert

Home Town: Elkhorn, Wisconsin, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 17, 2009

This recipe was great! It made a ton so there is plenty of left overs. The only changes I made were to add 1/2 a cup of fresh corn and I omitted the almonds. Delicious! Thanks!

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Moore P

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Reviewed: May 14, 2009

I love this soup, but do modify it when I make it. I use lowfat milk in place of the cream; 2 cups of cream makes it too rich for our taste. I also like it better without the almonds, but the sherry gives it wonderful flavor.

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maryb

Cooking Level: Expert

Living In: Sterling, Virginia, USA

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Reviewed: Apr. 26, 2009

I left out the mushrooms and sherry and ended up with the best soup EVER! I often make it and give it away to people. EVERYONES asks if they can have my recipe! Thanks!!

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b_wettengel@yahoo.com

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Reviewed: Apr. 16, 2009

Great recipe! I froze mine in widemouth Mason jars for quick dinners and lunches. I added a teaspoon of thyme leaf at the end because I thought it needed a little zing of citrusy flavor to it. But great over all.

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Jewissa

Cooking Level: Expert

Home Town: Livermore, California, USA

Living In: Davis, California, USA

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Reviewed: Apr. 12, 2009

I really like this soup, especially the hint of curry. Nice recipe.

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LOOSENUP

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Reviewed: Mar. 25, 2009

I am from Wisconsin and even for me, I thought it was heavy on the cream! I would nix the half 'n half, and add more dry wine to make it distinct. I also thought the almonds ruined the textures of celery and carrot: Be forewarned of nuts in soups and jello salads!! Also I would try to get pure wild rice. I compromised with long grain/wild mix--that was not distinct enough for me. Good luck and bake some homemade bread to go with this.

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Madhatter

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Reviewed: Feb. 26, 2009

I was surprised at the spiciness of the soup. I have always lived in MN and tasted many wild rice soups before and never had a soup with spice like this. It was surprising, but ended up being pleasantly surprising. I may have gone a little overboard with the seasonings though...

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lind0916

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Reviewed: Jan. 30, 2009

I made this in my crock pot, and it was fantastic! I cut down on the fat (1/8 c butter + 1/8 c Olive Oil) and used less half and half, and it still turned out thick and rich! Great recipe.

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