Reviewed: Feb. 16, 2003

The Best!!! I cater and use this recipe quite often in the fall and winter for client lunches and as a dinner appetizer. Always rave reviews.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CAREFREEJUDI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 5, 2003

This soup is awesome! It is very easy to prepare. My husband & children all had thirds! Next time I make this I will try to reduce fat content with lowfat milk & margarine or olive oil.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TOOTSIELOU

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 24, 2003

First of all, my apologies to Sue for somewhat butchering this recipe :) I followed it to the letter with the following exceptions: I omitted the fresh mushrooms and added a family sized can of fat free cream of mushroom soup with the chicken broth. I also used substituted prepared mustard because I didn't have dry (and it worked) and used fat free milk to thin the mixture to "soup" consistency. It is wonderful. I gave some to my babysitter last night and she asked me for the recipe this morning! Thanks, Sue for giving me something to "build on". It's a wonderful soup!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

ELLIS917

Cooking Level: Expert

Home Town: Florala, Alabama, USA

Living In: Laurel Hill, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 22, 2003

This soup was great! I make large pots of soup each weekend during the winter here in Illinois. I immediately freeze half and we eat the other half right away. That way we have homemade soup all winter. This batch never made it to the freezer. My family couldn't get enough of it. The curry and the mustard add just enough zest to this rich soup. We will make this again for sure. I shared a small sample (my family didn't want to share!) with my co-workers and they immediately asked for the recipe. Thanks for sharing!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Kathy W.

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Glenview, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 18, 2003

This is an awesome soup(chowder-like) recipe. I think I will use fat-free half/half next time, and cut the butter in half, but I followed the directions exactly this time and it turned out FABULOUS!! Perfect for a cold , snowy Wisconsin Saturday. Thanks for the recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DEIRDRELEE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 7, 2003

Perfect! I used fat free half and half, cut back slightly on the butter, used a chicken bouillon cube when pre-cooking the wild rice, and it was awesome! Being from Minnesota, I can tell you that if you want the true taste of the state; this is it!!! Hats off to Sue! Thanks!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

STARHALLIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 20, 2002

Wow....! I finally found a soup recipe that my youngest will eat...Very good... My husband which is a picky eater loved it also. Will make again...I did not add the mushrooms though..Hubby does not like them.. Thank you so much..

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

TESSBROWN

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 14, 2002

This was fabulous! I used about half the butter plus a tablespoon of olive oil, and chopped pine nuts in place of the almonds. Served with a great crusty Italian bread and nice red wine - PERFECT! Thank you so much.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

DANAROBISON

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2002

This soup was great. I made one adjustment though. Instead of all wild rice I did a mixture of wild and long grain rice

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

83068

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 5, 2002

Fantastic! Being a Minnesotan, I've tried many different versions of this thick, creamy soup and this one is definitely the best. I made it low fat by using nonfat half and half and only a tablespoon of olive oil in place of the butter. Delicious!

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

MARSHAKA

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Bellevue, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 18, 2002

Delicious! I did not add the sherry and almonds b/c I didn't have them on hand. My husband and two small children (2 & 1/2 yrs. and 15 mos.) loved this! Will definitely make again.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BBURG_HOKIES

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2002

Excellent, excellent recipe, Sue! I made this on a rainy Friday afternoon after a long day at work, and it was remarkably easy and very tasty! My two roommates and I feasted on this with toasted wheatberry bread... They raved about it! I baked the boneless, skinless chicken breasts (brushed with extra-virgin olive oil, sprinkled with marjoram, thyme, oregano, a little salt & pepper, then baked at 450 for 30-35 min.) Turned out great! This is definitely a keeper! I even sent a copy of your fabulous recipe to my mother (a native Minnesotan from Hibbing). Thanks!

Was this review helpful? [ YES ]
17 users found this review helpful

Reviewer:

GochisosamaDeshita

Cooking Level: Intermediate

Home Town: Superior, Montana, USA

Living In: Pecatonica, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 17, 2002

I wanted to make a soup that both tasted great and was easy to make. I chose the right one. This soup was rich and creamy and had just the perfect amount of seasoning. I left out the sherry and almonds and it was still delicious. I will certainly be making this again soon!

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

ERINPETIE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 28, 2002

this soup was alright. my whole family enjoyed it, but to me it tasted more like chicken ala king (it was definitely not a soup). I don't think i'll make this again.

Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

SADIE E.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 5, 2002

This was so good we absolutely loved it. Thank you for a very wonderful recipe. Next time we make it we need to make a double batch so that we can maybe freeze some. Next to the Grand Casino in Hinckley MN This is the best I have ever tried, & I have tried Many. Thank you Thank you Thank You!!!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Auntie KK

Cooking Level: Intermediate

Living In: Blaine, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 4, 2002

An excellent way to end a snowy day -- a big bowl of this soup and warm crusty bread. My husband and I loved it. Both my kids liked it ('course they're grown so I'm not sure my "kid friendly rating" applies). One has already asked me for the recipe, she's making it this week. This one's a keeper.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KARENRTROWBRIDGE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2002

My husband and 5 year old son loved this recipe. It was very creamy and tasted great. We bought some large bread rolls at the store and made bread bowls. The left-overs were great to. Thanks for the wonderful recipe.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SARA_B

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 23, 2002

This recipe was awsome!!! I used chicken breasts chunked and doubled the rice, celery carrots and chicken but add a bit more butter. It froze well and was very tastie I highly recommend this one. cook the rice about twice what it says

Was this review helpful? [ YES ]
19 users found this review helpful

Reviewer:

FREDDY_002

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 4, 2002

Converted this recipe to feed 40 people. It was the hit of the party. I did cut back on the amount of cream by a third, but still it was very rich and creamy. I also used portabella mushrooms and they added quite a bit of flaver as well.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

BJABANICKI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 29, 2002

This soup is wonderful! I served it for my daughter's 4th birthday party, and it was a hit with the adults! It takes quite a while to simmer/cook, but it's very easy and quick to put together. The left-overs kept very well, and we ate the last bowl two days later. I recommend this soup to everyone!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AMYRAJEWSKI

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Chicken Wild Rice Soup I

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!