Reviewed: Apr. 22, 2012

This was great soup. I took some of the advice of the other reviewers - I doubled the curry and added some milk to the 1/2 and 1/2 along with a dash of minced garlic. Next time, I'm going to do one cup of milk and one cup of 1/2 and 1/2. I would also slice both the celery and carrots and add a full tablespoon of minced garlic. For larger groups, I'd add another cup of milk, another cup of rice, and more mushrooms. And there will definitely be a next time (and I can't wait to take this home to the family in Minnesota)!

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Reviewer:

JessM

Reviewed: Apr. 14, 2012

Generally, very good! Skip the mushrooms, almonds, and curry powder. Go for the 2% milk instead of half and half. We prefer Chardonnay to Sherry.

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Reviewer:

Erik

Reviewed: Mar. 12, 2012

my boyfriend fell in love with me because I made him this soup. MAKE IT!

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Reviewer:

ljlavoie

Reviewed: Mar. 9, 2012

This was one of the best soups I have ever made, and I make lots of soup. The sherry really enhances its flavor. Four and half-n-half gave it the perfect creamy texture. Consider substituting or adding bacon for the almonds. I did and it was great.

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Reviewer:

mykitchen

Reviewed: Mar. 8, 2012

This recipe is the best soup recipe that I've ever had and it tastes 100% better than Paneras. I followed the recipe to a t and it came out perfect.

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Reviewer:

Missy

Reviewed: Feb. 27, 2012

Pretty good flavor. Should use fat free half and half. Wild rice takes a little longer

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Reviewer:

Samantha

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Cooking Level: Intermediate

Home Town: Brighton, Sussex, England, U.K.

Reviewed: Feb. 24, 2012

Excellent! My only modification was using chicken thighs instead of breasts only because I like dark meat better. I'm sure it would be delicious no matter which parts are chosen. Excellent recipe. Very easy.

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Reviewer:

MEDSURGE

Reviewed: Feb. 23, 2012

This is great - been making it for years. I use half the butter and it works fine. I also add a lot more curry and sherry and use a mixture of half and half and milk. Really good!

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Reviewer:

Suzanne

Reviewed: Feb. 22, 2012

This is a very good soup. I changed a few things.Only used olive oil and no butter. Didnt add mustard, sherry, flour, parsley or almonds. I used mild in place of the half & half. It turned out great and thick. Thanks for a great recipe.

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