The wild rice had a very strong smell when cooking, and it turned all of us off to this soup. I won't make this again.

So good, I was surprised at how much flavor there was! I will be making this again.

Looking over the recipe I knew it wasn’t going to be substantive enough; that I would be adding celery and mushrooms. I sautéed those ingredients together with sweet white onion rather than the green onion, and added fresh minced garlic for extra flavor. I love adding pimiento to my Chicken a la King and knew I would love it here too. Poultry seasoning isn’t something I have at our home in Naples so I had to be creative with what I had - a little Penzey’s Fox Point Seasoning (for those unfamiliar with our Penzey’s Spices in Wisconsin, Fox Point is a suburb north of Milwaukee), some Montreal Chicken Seasoning and fresh chopped parsley, rosemary and thyme. What I knew I wouldn’t like was the flour, knowing it simply would not be necessary and in fact, might even result in a consistency I wouldn’t care for. I omitted it entirely. Hubs is not a big fan of wild rice and I must admit I knew I would much prefer it mixed with regular, long grain rice. I used a 50/50 mix of both, simmering the wild rice in all broth, no water, for 45 minutes, then adding the white rice and simmering for another 20 minutes. Even without the flour I needed to add more chicken broth for my liking. This was creamy and satisfying, and gratefully not too rich – NOT adding the flour was a good call. Still, with all that’s going on with this soup, particularly with my additions, it still fell a little flat. No doubt adding some bacon and a glug of white wine would fix that right up.

Sooo Delicious!!!! Added some grated carrots and slivered almonds plus extra chicken. Thanks Glenda.

Wonderful recipe. I did add carrots and used milk instead of cream. Didn't have pimentos this time but will try them next time. My husband couldn't stop raving about how good it was. Thank you Glenda.

Amazing! I know some cooks get a little upset when recipes posted are changed, but I combined ideas from two recipes as i like more veggies. I used 46 oz of chicken stock (costco) in lieu of water and poultry seasoning. I added three chopped celery stalks, 1 chopped carrot and 8oz of chopped fresh mushrooms to the onion sautee. Used half and half and skim in lieu of heavy cream - adjusted flour for desired thickness and used 1 cup of wild rice. It was a wonderful, hearty soup.

Excellent! The second time I made it I added 1/2 cup of flour instead of 3/4. It was not as thick which suited our taste. Thank you for a great recipe!

This soup is so nice & thick! Perfect for bread bowls which is exactly what I served it in! I was crunched for time, otherwise I would've made these myself as well, but I picked up a 1/2 dz hard rolls from my local bakery, cut the center out & served it up with chopped green onions on top.

This was a wonderful soup, though we made a couple of changes. I added a little more chicken broth (3 cups), and instead of 2 cups of heavy cream, I used 1 cup heavy cream and 1 cup milk. This made it slightly less heavy. I also added a handful of dried mushrooms towards the end of the initial boiling of the rice, broth & water. I also used cubed chicken breast, which worked well. Overall, a wonderful soup that is highly recommended!

I am from Minnesota and this is by far the best wild rice soup recipe I have ever had. Super easy to make, and everyone loves it! Thank you for this awesome recipe!