The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
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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Cooking Level: Expert

Living In: Sterling, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 27, 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 17, 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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Cooking Level: Expert

Home Town: Livermore, California, USA
Living In: Davis, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Apr. 14, 2009
I really like this soup, especially the hint of curry. Nice recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Mar. 26, 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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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Feb. 2, 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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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 27, 2009
I made this vegetarian with veg stock and fake chicken. I also didnt pre-coom the rice and it turned out fine. Tastes good, but I think it needs a little something. I'll try adding more black pepper next time or maybe a dash of cayenne.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 18, 2009
This was wonderful. Best wild rice soup I have had to date. I used up left over turkey instead of chicken and it tasted great. Try this! You will not be disappointed, this is so much better than recipes that use condensed soup. It was very easy too. Thanks!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Jan. 15, 2009
This is delicious and tastes like a soup from a good restaurant! I followed the recipe almost exactly - used canned cooked wild rice, doubled the salt, curry and mustard powder, added a half teaspoon of garlic powder, omitted the almonds, used cream instead of half-and-half. The soup was really easy to make and I think the base would be a good starter for many different soups. Next time I will make a few changes - if I am in the mood for a traditional Chicken Wild Rice soup I would definitely omit the curry. If I felt like having the curry in the soup I would add some potatoes, coconut milk, red pepper flakes and garnish with jasmine rice, like a yellow curry soup.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 14, 2009
This soup has excellent flavor. The curry adds such a nice depth. I left out the almonds and sherry simply because I did not have them on hand. To simplify the process, I used 2 cans of cooked wild rice. I added an extra small can of chicken broth and some extra spices. The soup separated a bit,leaving it kind of buttery... possibly from being too hot? I think next time I'll cut down on the butter. But I'll definitely try again for the perfect texture, as the flavor of this soup is wonderful. I plan to freeze the entire batch to serve next week...when I reheat I may try to thicken the soup with more flour/broth roux.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 14, 2009
This is some seriously yummy soup! The only prep work I did was cook the wild rice, then I just threw all of the ingredients, except the half and half, in a crock pot for several hours. I only added two tbsp. butter, and used only one cup of fat free half and half, but otherwise followed the rest of the ingredients exactly and it was perfect. This soup is so hearty and filling you don't need to serve anything else with it. My boyfriend didn't like it as much as I did, but still enjoyed it and liked the different textures and that it's very healthy - especially when you omit most of the butter.
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Cooking Level: Intermediate

Home Town: Seattle, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
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Reviewed: Jan. 14, 2009
Fantastic! I was worried about the curry powder because while I love it, my fiance isn't completely sold on it. However, all the flavors came together very nicely and it was just a really mellow flavored dish overall. All I had on hand was an Uncle Ben's Long Grain and Wild Rice mix that was instant, so I used that (sans seasoning packet) and it worked very well. The only change I would make next time would be to omit the almonds, I just didn't love the crunch in there.
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Home Town: Ithaca, Michigan, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 12, 2009
This is an excellent soup, especially on a cold winter day. I took some hints from some of the other reviewers and used 8 cups of chicken broth. I used very low sodium and ended up needing to add more salt to taste. I also used more curry powder and pepper, as well a tablespoon more sherry. I think the curry and the sherry add to the wonderful taste and aroma of this great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 12, 2009
Oh My HEAVENS, if there were more stars I would give this recipe more of them!!! Seriously, the best soup I have ever had, hands down!!!
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Cooking Level: Expert

Home Town: Valrico, Florida, USA
Living In: South Jordan, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 6, 2009
5 stars coming right up! Excellent taste, color, consistency and texture. If you chose to double up on the veggies and rice be sure to add extra chicken broth (at least a can) I added an extra 2 cups of chicken broth -it would have been crazy thick if I hadn't. I didn't have slivered almost so I toasted a cup of whole almonds and then chopped them- it really adds a neat dynamic to the soup. Loved the nutty-ness. Feel free to be liberal on the sherry and curry- they play the biggest part in the flavor. I was making multiple soups at once and didn't have a stock pot available so used my electric skillet- it worked great and found I could control the boil and simmer parts of the recipe as easier, if not easier than on a stove top.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 3, 2009
This was a hit at my house!! First I cooked two boneless chicken breasts in 4 cups of broth in the slow cooker. Then sauteed onion, carrots, celery and mushrooms ( I put these in the chopper and chopped fine and my kids didn't know they were in there!!) in the butter. I then added the flour and 2 more cups of broth to that. I removed the chicken from the slowcooker and chopped -then put the sauteed mixture into the slowcooker in the broth and added the chicken. I used two boxes of Uncle Bens wild rice with seasoning packet. Didn't need anymore seasonings except I added some garlic salt. I cooked both in the microwave as directed on the box except cooked 10 minutes at the end instead of the specified 20-25. Dumped it in the slow cooker and cooked for a couple hours and poured 1 cup cream and 1 cup milk no sherry no almonds- the last 30-45 min. It makes a huge pot of soup and my picky eaters loved it!!!! I served with Beer Bread II on this site and it was the bomb!!!!!! THanks for the recipe!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Jan. 1, 2009
This was a really easy soup recipe that I'll definitely make again with just a few tweaks. I will add some more chicken broth (maybe 1 extra cup) to thin out the broth - it was a little TOO creamy for my tastes (and I like a thick, hearty soup). Also, the roux is prone to scorching, and needed frequent stirring. Make sure you use a heavy bottom no stick soup pot to help decrease that. I like the curry and the sherry, the flavoring was different than anything I would have whipped up on my own.
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Cooking Level: Intermediate

Home Town: Merrimack, New Hampshire, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 28, 2008
I love wild rice soup and this is a fantastic recipe. It had great flavor and easy to put together. The only thing I changed was subsituting half the cream for skim milk. Not sure if that is what made the soup seem seperated. Other than that, it was delecious and I will definitely be making it again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.
Reviewed: Dec. 28, 2008
This is definitely my favorite wild rice soup recipe, i've made it many times and will continue to do so. We love it!!
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