This was a whole lot of work for not a whole lot of taste. In fact, the taste reminded me of bland baby food until I added about 1/2 tsp. of garlic powder, which definitely make it much better. Also, I had omitted the salt, thankfully, because the broth I used was already quite salty. The consistency was okay. It only took about an hour to simmer and thicken up, but I had used one cup half and half and one cup full cream. Perhaps it would have taken a bit longer to thicken had I used all half and half instead. I think there are probably other recipes out there for chicken and wild rice soup that have a lot more flavor, but perhaps this is a good base to use and then add your own extra seasonings. I quite liked the almonds in this, and was surprised that they remained a bit crunchy despite having cooked for so long. But if you do like crunchy nuts in otherwise soft things, you may want to skip them.
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This was a whole lot of work for not a whole lot of taste. In fact, the taste reminded me of...