Reviewed: Nov. 29, 2004

This recipe was not too bad, however it was missing something. I even added carrots and mushrooms. It is lacking some spice or maybe more black pepper.

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KRISTLE

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Reviewed: Oct. 20, 2004

This is the best wild rice soup I have ever tasted, and very easy to make. Thank you!!

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MROBERTS4854

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Reviewed: Jan. 26, 2004

This was the best after Thanksgiving soup yet! I had leftover mashed potatoes and I have a big family so I stretched it by adding more broth and then adding the mashed potates in with the cream, it kept it's creamy texture even with the additional broth and added flavor too!

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Captainswife

Cooking Level: Expert

Home Town: San Francisco, California, USA

Living In: Unknown, Minnesota, USA

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Reviewed: Dec. 18, 2003

When I made this soup it came out very thick and chunky. I had to add 3 cups of water and some chicken boullion to make it a nice soupy thick. It tasted very good and was filling.

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fuzzybaby78

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Reviewed: Dec. 4, 2003

This was so good. A wonderful comfort food on a cold winter's night.

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TANYA

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Reviewed: Dec. 3, 2003

Hearty, thick soup that tasted good the first day, but was even better the next.

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Oregonian

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2003

Like other reviewers, I, too added some carrot and corn for color. Also, I added another cup of broth to thin the soup since it was a little thick for my tastes. Overall pretty good, but not sure if it is worth all the fat.

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MSLLL75

Cooking Level: Intermediate

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Reviewed: Nov. 29, 2003

I used this recipe and modified it to what I had on hand. I had most of the ingredients. Had to use brandy instead of the dry sherry. Added some baby portabella mushroom and a few more spices and herbs. I added alittle tabasco sauce to mine when I served it. Turned out great. Will make again. Thanks for the easy recipe.

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LBHUNYBUNZ

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: May 19, 2003

What a tasty recipe for leftover turkey! For convenience, I used 4 Tbsp of real bacon bits. I also used fat-free half & half and added some shredded carrots for nutrition and color.

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FARMERGIRL_1998

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Reviewed: Jan. 22, 2003

This recipe was really good, and we don't usually eat soup as a meal! I used turkey stock and I didn't have any half in half so I used 1 c. heavy cream and 1 c. skim milk. I also substituted brandy for the sherry, because that is what I had on hand. One other thing, just heat the soup through, if you continue to simmer the soup continues to thicken and this changed the flavor slightly. Excellent recipe I would recommend that anyone try this.

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JOLDEROG

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Bettendorf, Iowa, USA

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Reviewed: Nov. 30, 2002

This is fabulous! Perfect for leftover turkey or chicken. I will use this again and again!

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HEDDALETTUCE

Cooking Level: Intermediate

Home Town: Sellersville, Pennsylvania, USA

Living In: Quakertown, Pennsylvania, USA

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Reviewed: Nov. 8, 2002

I was looking for a recipe to use up some leftover turkey and gave this a try. I modified it a little by putting in the crockpot for the afternoon. This recipe was really easy and tasted wonderful.

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