Oh my goodness! This recipe is better than anything I have tasted, even from restaurants! First of all, I will list my dissentions: I used a rotisserie chicken from my local grocery store. This provided a better taste and variety of meat. It was way better than just using breasts. I also left out the sherry because (a) I don't know what it is and (b) I obviously didn't have any. My wife and I *LOVED* this recipe and will definitely be using again and again.

So delicious! A stand-by recipe in our house.

This is a great tasting soup! I did it in a crockpot without any of the extra steps. Chicken and roux and rice were all raw. Just combined everything, set it on low and walked away. I added the cream/milk just before serving. It still turned out great and was super easy! Recipe survives well with substitutes or omissions: oil instead of butter, milk instead of cream, no mushrooms, etc. I used the food processor to chop all of the veggies fast and easy. Great recipe.

I have made this a half dozen times. I use milk instead of cream and it tastes just as good. Even my pickiest eaters like it. The sherry is what gives the soup it's richness. I also put it in the freezer to reheat for another meal.

This is the best! Supper good. There would be no problem using 1/3 less butter and substituting milk for the 1/2 & 1/2 it is rich and thick and yum. I have 2 in my family who don't like mushrooms they both has 2 big bowls. Try it with sour dough bread.

Outstanding!! I had some left over wild rice and was looking for a soup recipe when I found this. I made it according to the directions and was very pleased. However, it makes far more than 8 servings...more like 12! Do not be tempted to increase the curry...it is perfect. I thought about it as I love curry but decided against it and am very glad I stuck to the recipe.

I have made this soup twice, mostly because my 14 month old loved it. I did not add the cream at the end, only a little milk to thin it. Do not skimp on the curry powder, as odd as it sounds it really does complement the soup in the most unexpected (but delicious) way. Otherwise I made the soup exactly as described. A really thick, stick to your ribs soup (more like a stew, really), perfect on a cold winter's night. Thanks!

Excellent. The only change I made was to add 6 ounces of beer to it. The curry and the beer do wonders - I was a bit hesitant at first. Excellent receipe, will definately make this again.

Based on taste I would give this recipe 5 stars. But had to give it 4 stars due the fact that this soup goes beyond being just thick. Definately thicker than any chowder I've ever seen. I had to add an extra 6 cups of liquid (4 cups broth, 2 cups half & half...wanted it to still be creamy) to make it a soup and not a chicken and rice meal. Other than adding liquid, I also added garlic with the onions/carrots, left out the almonds (my husband and daughter have nut allergies), and had a small amount left of spinach that I chopped and added in (next time will add more). Overall: DELICIOUS!!! The family loved it and (with my own twist on it) have asked me to keep this in dinner rotation. Served with salad and crusty bread.

this is a great recipe. i want to note that it can be very healthy too. i substituted brown rice, skim milk, and low calorie butter and my dad and boyfriend LOVED it. the only complaint was from mom who sd it was too thick to be a soup but you can just add more broth if you want it to be more liquidy. (she copied the recipe before i left though)

We actually prefer this soup without the half and half - we only added it the first time. You can cut back on the butter also, and the taste is still wonderful. I've made this soup several times now and it's a keeper.

Best wild rice soup we have ever had. The kids ate 3 bowls full!

This is my first review. I had to take the time to review this recipe b/c it is sooooooo good. I have made this several times - I personally think that it is thick and creamy enough without all of the cream. I like to substitute 1/2 c broth and 1/2 c of half and half for the "cream" step. Enjoy!

Great soup. I made changes. Less flour, 2% milk instead of 1/2 & 1/2, Beer instead of Sherry, Dijon mustard instead of mustard powder, used wild rice, brown rice and basmatti for a total of 3 cups cooked rice, combo of butter and olive oil to make roux, no almonds. Turned out FANTASTIC! Will make again and again!

I modified the flour/chicken broth part. Stir 3/4 cup flour into cold chicken broth and add to soup. Simmer on low. Add half-and-half just before serving and just heat it through. Do no boil or the half-and-half will curdle.

This was wonderful! I halved the recipe and used brown rice instead of wild because my husband doeson't like wild rice. Cooked in separate pot until almost done, then added to soup to finish cooking. Used milk instead of half and half to cut calories and because I didn't have half and half. Other than that, I prepared as directed and I can't complain! Thanks!

This soup is excellent. I also add 3-4 strips of cooked bacon that I have chopped and 2 cloves of garlic. When I cook the chicken, I season it with a creole or a southwestern seasoning to give the soup a little added kick.