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Reviewed: Jun. 23, 2008

I just love this fast and easy soup! I served it with tuna salad sandwiches and it was all gone in a flash.

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Jill Beesley

	Cooking Level: Intermediate Home Town: Overland Park, Kansas, USA Living In: Las Vegas, Nevada, USA
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Reviewed: Jan. 28, 2008

I LOVE this recipe and have made it several times this fall since discovering it. I tried it "as is" and then made it healthier (couldn't tell the difference) by using 2T butter and fat free half and half. I also added 2-3 cups chopped turkey or chicken, 1/2 tsp crushed dried thyme, 1/2 tsp. crushed dried parsley, fresh ground pepper. Everyone raves when I make this and I've shared the recipe with several people already.

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Reviewer:

Aprilherr

	Cooking Level: Intermediate Home Town: Woodinville, Washington, USA
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Reviewed: Jan. 14, 2007

Excellent and easy. I substituted chicken stock for the water and used FAT FREE 1/2 and 1/2 with about 2TBL fresh rosemary. Next time, I'm adding chicken!

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Reviewer:

Sharon L.


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Reviewed: Jan. 7, 2007

This soup was awesome!! I modified it by adding increasing the rice and vegetables and added chopped fresh mushrooms. I reduced the half-and-half and substituted 2% milk and some flour to thicken it just a bit. The family loved it!

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Reviewer:

Suzette

	Cooking Level: Expert
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Reviewed: Jun. 22, 2005

very creamy and easy to make. tastes pretty good too. eat with sandwiches or alone.

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Reviewer:

MVADEN

	Cooking Level: Intermediate Home Town: Austin, Texas, USA Living In: San Francisco, California, USA
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Reviewed: Dec. 9, 2004

This to me is the ultimate "comfort soup"...very rich and creamy. The rosemary is the key to the wonderful aroma of this soup. I have made this many, many times and never used to be a big fan of wild rice, but now I am! I personally changed the recipe by cutting the butter quantity in half (otherwise a lot of the butter ends up floating on the top) and I use 2% and skim milk instead of cream and also I love to add a small can of mushrooms (finely chopped). If you like creamy soups like "cream of broccoli", you will like this soup.

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Reviewer:

JOSHMARIE


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Reviewed: Sep. 24, 2003

Very good soup. Using water in which the rice has cooked in the broth makes for a nuttier & wild-ricey-er flavor. I added 2 chicken breasts (cut up, of course) and I think next time I'd use 2/3 of a cup of wild rice instead of 1/3 of a cup.

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FUNKYMUNKYROLLERSKATE


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Reviewed: Aug. 31, 2003

My husband can't wait to invite his parents over to show off this recipe. He thought this was the best soup he has ever had. I did modify it a little bit by using a can of evaporated milk instead of the cream, plus I added a little thyme. Very good! A+

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SWEET BABOO


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Reviewed: Jan. 13, 2003

it was alright

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CINJON06


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Reviewed: Aug. 29, 2002

This soup is FABULOUS! A little more work than some - but well worth it!

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Reviewer:

JSLIESENFELD


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Reviewed: Aug. 29, 2002

We enjoyed this soup. It is quite rich, but also very tasty.

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Reviewer:

MIHAELA


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Reviewed: Aug. 29, 2002

A wonderful soup and very rich.

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SMMMSWIMMER

	Cooking Level: Expert Home Town: Union City, Tennessee, USA Living In: Belmont, California, USA
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Reviewed: Aug. 29, 2002

This soup is the best soup my family has EVER tasted! We make it again and again! It is a meal in itself!

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Reviewer:

TLONGHENRY


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Reviewed: Aug. 29, 2002

I had been looking for a good wild rice soup recipe and this one is excellent. You can also use fresh rosemary which works really well also.virginia

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Reviewer:

vjonsson


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