This was really good. I modified it a little...used 1/2 cup of wild rice 3.5 cups of vegetable broth (you absolutely need more than 1 cup of liquid or your rice will burn) 1/2 cup chopped mushrooms 1 cup chopped carrots 1 Tbs. garlic 1/8 teaspoon ground thyme and 1/4 teaspoon black pepper. I didn't add the 1/2 teaspoon of salt to the cooking rice because there was enough sodium in the broth. Instead of sauteing the vegetables in butter I cooked them over low-med heat in a COVERED saucepan with a couple tablespoons of vegetable oil until tender. PERFECT.
This was really good. I modified it a little...used 1/2 cup of wild rice 3.5 cups of vegetable broth (you absolutely need more than 1 cup of liquid or your rice will burn) 1/2 cup chopped mushrooms 1 cup chopped carrots 1 Tbs. garlic 1/8 teaspoon ground thyme and 1/4 teaspoon black pepper. I didn't add the 1/2 teaspoon of salt to the cooking rice because there was enough sodium in the broth. Instead of sauteing the vegetables in butter I cooked them over low-med heat in a COVERED saucepan with a couple tablespoons of vegetable oil until tender. PERFECT.
Too much salt!!! Eliminate the 2 teaspoons and it is wonderful. Also use 4 cups of condensed milk one cup chicken stock -- adds great texture.
This was amazingly good!! I did add a tsp of minced garlic to the onion/butter saute. Right before I added the flour I added a splash of white wine and let it simmer for 1 min. I then used 1 can of pre-cooked wild rice (drained & rinsed) used only 1/2 tsp of salt and added 2 chicken breasts cooked and cubed small. Finally I only needed 4c of milk. I think this could used some shredded carrots for color but a wonderful tasting soup that everyone loved. I highly recommend this soup and I'll be sure to make it many times to come! Thanks a bunch Holly.
This soup is excellent. I cooked some carrots along with the onions and celery and added some cut-up cooked chicken with the wild rice near the end of cooking. My kids love this soup.
Preparing for a ski trip with my family my brother said longingly 'Too bad we don't know how to make that wild rice soup' refering the the soup made by a woman we once knew (and can no longer ask). I had thought it was from 'joy of cooking' but it wasn't and decided to search for it. Finding this recipe. It was perfect. I ended up using canned wild rice 2 cups worth because my own wild rice burned (use the directions on the bag for the wild rice) and I used an extra tablespoon of flour and only 4 cups of water. It froze wonderfully and even my extremely picky boyfriend loved it and father told me to 'make sure we keep that recipe'. I think next time I'll try substituting half & half for half of the milk as I remember that that is how I'd been told it was made before.
This was really simple and yummy. I added sauteed mushrooms and some garlic to mine.
This is a very good soup.
This soup was really good and easy to make! My dad said that it needed chicken in it so the next time I made it I added cooked chicken pieces to it. It was even better! I love this soup!
This was just ok for me. My husband said it deserves a 4 but I think I have to say 3. It didn't taste bad; it was just kind of boring. The flavor of the milk completely overpowered everything else. I love cream soups and I LOVE wild rice but I couldn't even really taste the flavor of the rice because the milk took over everything. I added carrots garlic and mushrooms to the veggies at the beginning. If I were to make this again I would replace half the milk with vegetable broth to cut the milk taste and add some flavor. Also agree that the salt quantity is too high-i did reduce that. As a side note the leftover soup thickened up considerably and created kind of a creamy veggie rice-nice base/side for our leftover Thanksgiving turkey.
