I was so excited to try this - a throw back to the old Byerly's wild rice soup I loved to eat growing up in Minnesota.
But this soup was suffocatingly thick and lacked any depth of flavor. Even after I salted it within an inch of its life and added 1.5 cups extra stock to thin it out. Maybe it was the lack of meat, but I think the huge quantity of flour was the real problem.
If I ever try it again I'll reduce the flour to 1/4 cup at most and add in some thyme, Sherry or Vermouth and a hit of lemon for interest. More French and less Minnesota, perhaps, but at least edible.
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I was so excited to try this - a throw back to the old Byerly's wild rice soup I loved to eat...