Reviewed: Nov. 20, 2008

When I made this the first time (OH MY!!), it was soooooo good! Unfortunately for me, I had friends over--they ate every morsel, leaving nothing for me!! Okay, the first time...I used the crockpot. After much online research, I sauted the onions, celery and carrots, mushrooms and then added the flour and the chicken broth. Then I put this mix and the rest of the ingredients (except the half and half) in my crockpot on low for 8 hours (I added the half and half the last hour). I used a can of cooked wild rice soup, by the way. THIS is the way you do it if you want to use a crockpot. The second time I made this, per another poster's advice, I was lazy and put EVERYTHING in the crockpot for 8 hours (added the half and half the last hour). Bad idea! It was very watery, the carrots and the celery were hard (even after 8 hours!), and the soup was bland. Anyway, this is the BEST wild rice soup recipe ever! I will definitely make it again, the way I made it the first time. I just have to saute the veggies before crockpotting them. YUM!!!

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sheshe

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Reviewed: Nov. 8, 2008

I love this recipe! I've made it 4 times now, and the last 3 times it has been HEAPING double batches!! I do nearly double the veggies bc I'm a big fan of carrots. it freezes and reheats so well that as soon as I finish cooking I pack it down into those 3cup disposable containers to store for the winter....great recipe, fed it to a friend for the first time last night (she came over while it was simmering and stole some) and she instisted on taking the recipe and a container full home!!!

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Becco T

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Reviewed: Nov. 8, 2008

My Life Skills class (Middle School), periodically makes a soup for staff to buy for lunch. Last week we made this one, served 22 bowls of it, and it was a HUGE hit! Thanks so much for a real winner, that I know will be requested over and over!

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camioh

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Reviewed: Nov. 5, 2008

SO GOOD! I used 1/4 cup butter, 1/4 cup olive oil, and cut the flour to 1/2 cup. I used leftover Rotisserie chicken (which I like the texture of WAY better than cubed chicken breasts.) I put in the spices as they were called for but after tasting ended up doubling the curry powder, tripling the dried mustard, and adding 1 good teaspoon of garlic powder. I added an extra tablespoon of sherry. I also tripled the salt (to 1 1/2 tsp). I used unsalted butter which may be why I needed more salt. I used 1% milk because we had it on hand and it is healthier, and it turned out great. I was skeptical of the curry. I like curry but wasn't sure about it in wild rice soup...but it is SO yummy! It works really well. This will become a winter staple in our family. And it's a great recipe to take to friends.

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Sarah

Home Town: Repulse Bay, Hong Kong Island, Hong Kong

Living In: Eagle Mountain, Utah, USA

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Reviewed: Nov. 5, 2008

Good recipe. I made this for Halloween night. I made enough for 12 servings and doubled the onions, and added 3 cloves of chopped fresh garlic. I also added a pinch of tarragon. Some family members don't like celery, so I omitted it and doubled the carrots. I added all the ingredients except the 1/2 and 1/2, simmered for about 20 minutes, cooled it and refrigerated it overnight. I undercooked the wild rice about 10 minutes. The following day it was thick, like a stew. I warmed it up and then added the 1/2 and 1/2. Everybody raved about it! My husband is not fond of curry, so I did not add any additional, but it would also taste good with another 1/2 tsp or so of curry.

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jlo

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Reviewed: Oct. 25, 2008

This is a great recipe!!!

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murelzgirl

Cooking Level: Intermediate

Home Town: Metropolis, Illinois, USA

Living In: Durham, North Carolina, USA

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Reviewed: Oct. 23, 2008

This soup is incredible! My husband and I made it for dinner tonight and we were blown away. I added garlic with the other vegetables, and used 8 cups chicken broth. Doubled all the spices except the curry, and used garam masala for that. It was just delicious. Definitely a keeper! Thanks for a great recipe :-)

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JEANNIED59

Cooking Level: Expert

Home Town: Columbus, Ohio, USA

Living In: Gahanna, Ohio, USA

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Reviewed: Oct. 18, 2008

This is my kind of recipe! Creamy & delicious with a rich mushroom broth! I couldn't find wild rice in my small town stores, so I subbed a box of Uncle Bens Long Grain & Wild Rice. I also subbed Smart Balance margarine to make it less artery clogging. And I only simmered for 30 minutes. Still, definitely 5 stars! Loved the layers of flavor from the sherry and dried mustard, veggies, etc. Awesome recipe Sue, Thank you, for sharing.

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somethingdifferentagain?!

Home Town: Pleasant Ridge, Michigan, USA

Living In: Gaylord, Michigan, USA

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Reviewed: Oct. 18, 2008

What a wonderful soup this is! I followed others' suggestions and added more curry and mustard powder. I also added a couple of shakes of red pepper flakes. I had used homemade broth and had to add a boullion cube to the finished product, but this is delicious, hearty soup. Thanks for the post

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BLUEGIRL5

Cooking Level: Intermediate

Living In: Saugus, Massachusetts, USA

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Reviewed: Oct. 16, 2008

I got this recipe from my sister a few years ago. I love it! I have made a few changes to it though. I am not a fan of mushrooms, so I omit them and add more celery and carrots. I also put 1 tsp of spices, instead of 1/2 tsp.

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CarrieAyn

Cooking Level: Intermediate

Home Town: Monrovia, California, USA

Living In: Cameron Park, California, USA

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Reviewed: Oct. 14, 2008

This is like Panera's but much better! I used all the meat leftover from a roasted chicken, pulling it by hand to the size pieces I like. I used my homemade broth (also from the same roasted chicken) to cook the rice and for this recipe. I left out the almonds and added white pepper. Minced garlic was added to the celery/onion/carrot mix while sauteing. Seasonings were measured "heaping". I froze the leftovers right away, so I hope it reheats well. DELICIOUS!

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LeeAnnRM

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 12, 2008

It is ok but it was very bland I did add garlic, paprika and some red pepper as one other review said to do. my son and I kept tasting it to get it to the right taste. I didn't like the curry in it as I think that is a taste that you have to grow to like. It definitely makes a huge pot of soup though.

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wjaag

Cooking Level: Expert

Home Town: Twig, Minnesota, USA

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Oct. 9, 2008

It was an easy to follow recipe. Great basic soup, but it was lacking flavor. I followed the recipe to a "T", but i had to add more chicken bouillion. And even after that, it was a lacking something. Probably won't make again

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dewy

Cooking Level: Expert

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Reviewed: Oct. 7, 2008

Great! Only simmered an hour though. Thick enough for me.

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rdew80

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Reviewed: Oct. 6, 2008

THE BEST SOUP EVER!!! I made this with a few omissions, no mushroom and no sherry. Everything else was exactly the same. My whole family loved it. I live in Minnesota and we have a lot of restaurants with Chicken and wild rice soup and this is better than any restaurant version I have ever tasted. Thanks for the recipe!!

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KarlyF

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Reviewed: Oct. 3, 2008

This was very good, even my 3 and 6yr old liked it. I cooked it in a slow cooker and the only thing I changed was adding the mushrooms in later so they wouldn't get too mushy.

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shellbee

Cooking Level: Intermediate

Home Town: Sammamish, Washington, USA

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Reviewed: Aug. 29, 2008

4 stars as written - I feel it needs a little more. I'm a native Minnesotan who has lived in the South for 11 years, so I like my food spicier and more garlicky than what I was raised on. I basically use this base recipe, then add 6-8 cloves of garlic when sauteing veggies as well as some diced red pepper. I also use a "curry masala" Indian seasoning that I buy instead of curry powder. Add cayenne, cumin, and/or minced hot peppers to taste for more heat. As others have said, the recipe is certainly forgiving. You can some various dairy products to reduce fat, and while it changes the taste and consistency, the soup is still good. Just remember that you'll have to add more milk than you would cream, so use less stock and vice versa.

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MMW

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 28, 2008

This recipe is fantastic!! I used chicken thighs instead of breasts - I like them better for soup, otherwise, I made the recipe as is. For my taste, I would have liked a bit more salt but otherwise, I wouldn't change a thing! Even my kids (1 and 3) loved it. My 3 year old, who loves to help pop the stems out of mushrooms but never wants to eat them said to me "I guess I do like mushrooms after all mama." The flavor is pretty sophisticated, so I was surprised at how much the kids enjoyed it. If at all possible, DO add the wine -I know I often omit wine if I don't have any in the house, but the smell/flavor went from wonderful to extraordinary after I added a bit of Shiraz. Thank you so much for this wonderful recipe - I can only image how much more we'll enjoy it in the winter.

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Cristina

Cooking Level: Intermediate

Living In: Meridian, Idaho, USA

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Reviewed: Aug. 3, 2008

Outstanding recipe! I've made this recipe several times (as is) and I always get compliments. Thanks for sharing! P.S. It's also good with pheasant instead of chicken.

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aprilo

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Reviewed: Jul. 21, 2008

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.

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