Reviewed: Apr. 5, 2011

This is a very good soup.

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Reviewer:

Barb L

Reviewed: May 15, 2010

Delicious! Thank you for sharing the recipe.

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Reviewer:

gradomski

Reviewed: Oct. 4, 2009

I like to add corn also.

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Reviewer:

SSPENCER1

Reviewed: Jul. 21, 2008

Very, very good! I am always looking for a good soup or chowder recipe, and this one always pleases. I substituted a bit of cream in place of milk to make it a touch creamier. This is a keeper!

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Reviewer:

Darkgardyner

Cooking Level: Expert

Reviewed: Nov. 24, 2007

This was just ok for me. My husband said it deserves a 4 but I think I have to say 3. It didn't taste bad; it was just kind of boring. The flavor of the milk completely overpowered everything else. I love cream soups and I LOVE wild rice but I couldn't even really taste the flavor of the rice because the milk took over everything. I added carrots, garlic and mushrooms to the veggies at the beginning. If I were to make this again, I would replace half the milk with vegetable broth to cut the milk taste and add some flavor. Also agree that the salt quantity is too high-i did reduce that. As a side note, the leftover soup thickened up considerably and created kind of a creamy veggie rice-nice base/side for our leftover Thanksgiving turkey.

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Reviewer:

JENNYLYN1

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Living In: Clovis, California, USA

Reviewed: Dec. 7, 2006

Very disappointing, bland. Tasted like milk with some celery and rice in it. My family would not eat it.

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Reviewer:

JenniferJP

Reviewed: Jan. 20, 2006

This was really simple and yummy. I added sauteed mushrooms and some garlic to mine.

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Reviewer:

marika

Reviewed: Jun. 17, 2005

This soup is excellent. I cooked some carrots along with the onions and celery, and added some cut-up cooked chicken with the wild rice near the end of cooking. My kids love this soup.

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Reviewer:

ALLCOOKER

Reviewed: Nov. 28, 2004

Too much salt!!! Eliminate the 2 teaspoons and it is wonderful. Also use 4 cups of condensed milk, one cup chicken stock -- adds great texture.

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Reviewer:

GBRECHT

Reviewed: Oct. 1, 2004

YUM! I halved the celery & added shredded carrots. I also added about 4 tablespoons of flour, and a clove of minced garlic. Having never made a cream-based soup before, I realized that the soup ahd to almost-boil in order to thicken. Very, very good recipe!

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