This was a good, hearty soup. Easy to make, although my family and I thought it was a bit on the bland side. I found that adding a good 1/4 to 1/2 cup of dry white wine to the pot about 5 minutes before serving enhanced the flavor wonderfully for us.
The color of the soup, for me, was a bit too monochromatic. To that end, I cut the carrots into thin coins instead of shredding them. I cooked them with the wild rice to save time, effort and an extra pot to clean later. I also added fresh, chopped parsley for even more color.
I'd like to add, from my own recent experience with this soup, to make sure the wild rice is fully, but not over-cooked. Following the original recipe, 45 minutes cooking time was not nearly enough to fully cook the rice here at my location. Not fully cooked wild rice makes for one very chewy soup!
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This was a good, hearty soup. Easy to make, although my family and I thought it was a bit on...