Reviewed: Nov. 23, 2009

WOW ! This is delicious ! Even our older boys like it and they don't like to try new things. I used an extra cup of chicken broth and more ham. I will be making this again and again !

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momx5

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Reviewed: Oct. 18, 2009

This is a great soup. Coming from Minnesota like I do, I've had all kinds of wild rice soup and this is one of the good ones. It does need a little bit of extra flavoring, add a couple cloves of garlic with the onion and that helps add some flavor to it.

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Autumn

Cooking Level: Expert

Home Town: Credit River Township, Minnesota, USA

Living In: Savage, Minnesota, USA

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Reviewed: Nov. 4, 2008

This soup was pretty good as written, but needed an additional 2 c of broth. It also needed a little extra somethin' so I added: * 2 cloves garlic (sauteed these with the onions) * 1/2 tsp. white pepper * 1/4 tsp ground thyme After these additions it was perfect! Very easy. I loved the flavor and texture that the wild rice added. I'll be making this again.

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luv2cook

Cooking Level: Intermediate

Home Town: West Jordan, Utah, USA

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Reviewed: Sep. 22, 2008

Loved this! Cheated and used prepared wild rice (2 cups - the Uncle Ben's pre-cooked kind that comes in a plastic pouch) to cut the prep time. I used a can of evaporated skim milk instead of half and half, and even though I cut the flour as some reviewers suggested, I still needed two (14oz) cans of chicken broth to get it to the right consistency. It was even better the next day, though I had to add a little bit of milk to thin it out again.

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Melbalou

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: May 3, 2008

I just had this soup for dinner and it was excellent! I did use a box of long grain and wild rice and followed the box directions for that. So that was 2 cups of rice, I didn't have any ham so the extra rice made up for the missing ham. The only other changes I made were that I used only 4 tablespoons butter and 2% milk instead of half & half. It turned out great! It really was very delicious and elegant.

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Mrs.Williams

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Idaho Falls, Idaho, USA

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Reviewed: Jan. 21, 2008

This recipe always gets compliments. I use the turkey ham and fat free evaporated milk instead of the half and half. I also throw in other veggies (broccoli, corn) that I might have on hand. Great flavor!

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Jackson

Cooking Level: Intermediate

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Reviewed: Jan. 5, 2008

EXCELLENT soup for a cold day! We love this so much that we make a big batch and freeze the leftovers for another meal! Great with some rolls or bread!

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MKTebbe

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

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Reviewed: Nov. 10, 2007

Used phesant instead of ham and added portabella mushrooms. Good stuff!!!

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molson13

Cooking Level: Beginning

Home Town: Plymouth, Minnesota, USA

Living In: Cloquet, Minnesota, USA

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Reviewed: Feb. 1, 2007

I added mushrooms sauteed in a little butter (and left out the whole amount), used less flour and more broth, and left out the ham...what a great vegetarian soup!

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Sarah W

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Reviewed: Jan. 25, 2007

Nothing to rock your world but made for a nice dinner on a cold snowy night. Not bad - Not great, if I make it again I may "tinker" with it a little to bring in a little more flavor. Thanks for the post...

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CRUISEM

Cooking Level: Intermediate

Living In: Toms River, New Jersey, USA

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Reviewed: Jan. 17, 2007

I scaled the recipe in half and made as written, except I followed the advice of other reviewers and cut the flour quantity in half; very glad I did. It is a bit bland, so I did add a splash or two of sherry to it; added the almonds more toward the end for a bit of crunchy texture, and also added a couple of grinds of freshly-grated black pepper as I served it. This was a nice soup to try. Thank you, Debra!

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LADYJAYPEE

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Jan. 3, 2007

I didn't add as much flour as other reviewers suggested and added a little extra ham and carrots and skipped the almonds all together since I didn't have any on hand. This was fantastic!!!! I served it for 10 guests and everyone thought it was great.

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TwinCities_Cook

Cooking Level: Intermediate

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Reviewed: Dec. 26, 2006

This was thicker than soup; too much flour. But everyone raved about the great flavor. Next time I'll reduce the flour and increase the chicken stock. Also, I used broken rice for soups and stews and it wasn't as "showy".

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Nan Anderson

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Reviewed: Dec. 16, 2006

very very good soup! I have used this recipe to make a vegetarian version too.. 5 cups vegetable broth instead of chicken and added diced shitake mushrooms with the onions to saute and omitted the ham. Fabulous soup either way and it has great presentation. Thanks! PS...I think 1/4 cup of flour is plenty! It is way too thick with 1/2 cup.

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Karen H

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Cuernavaca, Morelos, Mexico

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Reviewed: Dec. 12, 2006

Excellent soup! It reminds me of the soup from a certain upscale Minnesota grocery chain. It did need extra chicken broth to thin it out a bit.

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sebat

Cooking Level: Intermediate

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Reviewed: Nov. 28, 2006

Very good! I made a few small changes and it turned out wonderful. I added 4 cups of broth instead of 3 to make it a bit less thick. I also added cooked chicken instead of the ham and it was a definite thumbs up!

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ashleyri88

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Reviewed: Nov. 16, 2006

Excellent recipe. Tried it for my family and I'm going to serve it on Thanksgiving. I added some sauted mushrooms but fine without. Delcious!

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JCPOULIN

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Reviewed: Nov. 2, 2006

This soup was like something you would get in a good restaurant. I didn't know how it would be without any spices, but it had just the right flavor. Even my picky eater really liked it. The only thing I did different was I used 4 cups of broth and it was still pretty thick. I definately will make this again!

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renee

Cooking Level: Intermediate

Home Town: Winona, Minnesota, USA

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Reviewed: Oct. 26, 2006

My whole family loved this soup. I did add 1 more cup of broth.

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Lisa

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Reviewed: Apr. 25, 2006

We loved this!! The first time I made this, I made it as directed and it was great but I thought it was just a little too rich and thick. So the next time, I made a few changes. I cooked up a box of long grain and wild rice mix from the store. I added the whole thing (about 2 1/2c.) to the soup. I also decreased the flour to 1/3c., so it wasn't so thick. I also used skim milk instead of the half and half. It turned out great! MY husband usually doesn't give anything a five star but this he said definitely was!

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Emmy

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Elegant Wild Rice Soup

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