Recipe by CORWYNN DARKHOLME
"This a very spicy and tasty recipe, hearty and savory as well! Easy to make!"
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uncooked wild rice
2 1/2 cups
sliced fresh mushrooms
chopped fresh parsley, for garnish
Perfect. I didn't use chervil because it's not something I normally have and I didn't want to go to the store, but next time I might spring for it to see what it's like. This soup is far better than the ever-popular Creamy Chicken & Wild Rice Soup from this site - and just as easy, in my opinion. I added about 2 cups of cooked, diced chicken to this because I made it for someone who needs a lot of protien in her diet - but it's also wonderful as is. Thanks!!
This was not my favorite as written. The white pepper way over-powered the curry so I would cut back on the pepper by half and at least double the curry (which I already did anyway and still coudn't taste it). My daughter and I both thought this was ok, but for personal preferences, we would each like a combination of white and wild rice instead of all wild. And I totally disagree with a previous reviewer, the chicken and wild rice soup on this site still reigns supreme in our mouths.
The flavor is marvelous. I substituted 1 1/2 cup of 1% milk and 1/2 cup half-and-half, and the soup still came out rich and creamy. There is no amount of water given for the wild rice; I followed the directions on the box. Instead of 20 min for the rice, my box said 50 so I let it cook longer.
This would be good with some chicken added to it. Next time I will do that and also cut back on the butter. I used a fat free half and half since it was what I had on hand. That may have given a slightly less creamy texture. Nothing is better in the fat free version! lol! Next time I will also cut the amount of curry in half and use chicken stock instead of vegetable. Good recipe though!
I added carrots and cabbage since I didn't have enough cabbage. Using whole wheat flour, i made the roux with the veggies using soy milk. It was strange to strongly smell the sherry, but taste the spicy herbs! It is a satisfying soup.
I did throw in some cooked chicken and used chicken broth rather than vegetable. My husband said he would have liked this better if it had been creamier. Thought the broth was a bit lite.
Very good soup. Has a bit of a bite to it. I don't have half and half, so it was probably more soupy than creamy for me. (I used 1 cup of milk instead of 2 cups of half and half). However, still nice and flavorful. Bf liked it well enough but said something was missing. What, I don't know, bc he told me "you never make anything twice, so what do you care?" I guess I've been making too many different things. Oh, well. Onward, more AR recipes to try! If I do come back to this, maybe add some chicken and more veggies. Thanks for the recipe!
Supurb! I incresed the porpotion of broth, and decreased the cream, and it was silky & delicious. Also used lemon juice instead of sherry and added shredded, cooked chicken. Perfect for the cold weather.
* Percent Daily Values are based on a 2,000 calorie diet.
Curried Wild Rice Soup
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 81
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