Reviewed: Jan. 10, 2008

I had to do some major substitutions based on what I had around, but it still came out great. For starters I had to use long grain white rice instead of wild rice, I had to use condensed cheddar cheese soup instead of cheese spread, and i had to use equal parts of milk and melted butter instead of half and half but it was still excellent!

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Reviewer:

Agent48

Reviewed: May 6, 2007

This indeed is a wonderful wild rice soup recipe but let me save y'all a little time: buy a can (or two if you like it with extra rice) of the pre-cooked wild rice. Drain & rinse and you've just shaved off 2 hours of prep time for this recipe. BUT a nice addition I discovered: some grocery stores offer this nice mix of fresh mushrooms (shitake, portabella, etc...) already pre-sliced ~ perhaps for stir fry but I bought a package and when I sauted the onions, I sauted these mushrooms in too! Wonderful! A can of diced pimentos also adds some beautiful color to this soup as well.

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6 users found this review helpful

Reviewer:

DREGINEK

Reviewed: Mar. 31, 2001

This is one of the best wild rice soups I have made. Every person that has tasted it absolutely raves about it. I am asked to bring it to gatherings over and over.

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1 user found this review helpful