Reviewed: May 9, 2008

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

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DEZIREE

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 21, 2008

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.

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Chris Simpson

Cooking Level: Intermediate

Living In: Oshkosh, Wisconsin, USA

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Reviewed: Apr. 7, 2008

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.

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Sheila

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Mar. 30, 2008

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.

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LaConner Cook

Cooking Level: Professional

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Reviewed: Feb. 25, 2008

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!

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Bubba's Mom

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 15, 2008

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.

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KristyRae

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2008

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.

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Kelly

Cooking Level: Expert

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Reviewed: Feb. 9, 2008

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)

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penny ann

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Reviewed: Feb. 2, 2008

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.

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Holly

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

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Reviewed: Feb. 2, 2008

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

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Deb

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Reviewed: Jan. 19, 2008

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!

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JEISENME

Home Town: Schaumburg, Illinois, USA

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Reviewed: Jan. 8, 2008

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.

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DEBSTERC

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Reviewed: Jan. 5, 2008

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!

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Debbie

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Reviewed: Jan. 3, 2008

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.

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Marcy

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Reviewed: Dec. 24, 2007

I have made this recipe twice and it's about as perfect as a recipe can be! My family loved it! I doubled the celery and carrots, used one whole rotisserie chicken cut up as another reviewer suggested, and a little more wild rice. I thought the liquid proportions were just about right. The first time I made it I added more broth after reading other reviews; but, the 2nd time I used the recipe's measurements and it turned out perfect. We didn't think it was too thick. It does thicken up a little the next day but it was just as good. Highly recommended.

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wilderness2000

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Reviewed: Dec. 18, 2007

this was good. i was nervous about adding the curry in because i am not a real fan of it. i am so glad i read some of the reviews and like someone said it made the soup and made it taste more 'chickeny'. my husband loved it! will defintely make it again!

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Renee'

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Dec. 4, 2007

This was so yummy, but it does take a long time to make which I didn't realize-LOL! My prep time came out to an hour and a half. We ate it with fresh bread which made it even better.

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leanna

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2007

Consistent with other reviews I was somewhat skeptical about the introduction of curry in this soup. But, I made it nevertheless, and had to say it was outstanding. I made it true to the recipe. My 4 and 5 year olds asked if they could have it for breakfast!

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battlelakebaker

Cooking Level: Intermediate

Home Town: Battle Lake, Minnesota, USA

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Reviewed: Dec. 1, 2007

What kind of idiot would try a soup that has wild rice and curry in it when her children don't eat rice or curry? Me! I have eight kids, each one pickier than the next and they ALL cleaned their bowls and asked for more. I used extra broth as well and threw in some sour cream, other than that I followed the recipe. We LOVE this soup!

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Lori

Cooking Level: Expert

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Reviewed: Nov. 29, 2007

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!

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