This is a great tasting soup! I did it in a crockpot without any of the extra steps. Chicken and roux and rice were all raw. Just combined everything set it on low and walked away. I added the cream/milk just before serving. It still turned out great and was super easy! Recipe survives well with substitutes or omissions: oil instead of butter milk instead of cream no mushrooms etc. I used the food processor to chop all of the veggies fast and easy. Great recipe.
This is a great tasting soup! I did it in a crockpot without any of the extra steps. Chicken and roux and rice were all raw. Just combined everything set it on low and walked away. I added the cream/milk just before serving. It still turned out great and was super easy! Recipe survives well with substitutes or omissions: oil instead of butter milk instead of cream no mushrooms etc. I used the food processor to chop all of the veggies fast and easy. Great recipe.
Since moving to Minnesota I've tried several wild rice soup recipes - this is the best yet. Several steps can be completed the nite before - cooking/cubing the chicken cooking the rice etc. I've found that the key is to learn how to cook wild rice first - I always use 4 cups of water to one cup wild rice with a tsp of salt and boil it for approx. 40-50 minutes. Then I divide it into to large baggies of 2 cups each which can be frozen for later use. I added 8 slices of cooked and crumbled bacon substituted garlic salt for the salt and ommitted the curry and mustard powders. I also used 3 cups of cooked wild rice instead of two. A GREAT recipe that I will use again.
This is the second time I've made this soup and had to jump on here and give it 5 stars!! This soup is naughty but oh so nice:-) One observation and one suggestion. Observation: Don't worry about the flour "clumping" when you add it to the veggies....the clumps cook out! Suggestion: Double the Curry. This ingredient sounded strange to me when I first looked at the recipe but believe me it's the KEY to this soup. Well any type of chicken based soup so I'm told. Who would have ever thought Curry makes chicken soup more "chickeny"!! Enjoy it's awesome.
I read through the reviews before I made this recipe this way I'd know where to make changes and not risk wasting ingredients. I used a quarter of the butter called for in this recipe and added in just a little extra virgin olive oil to keep the butter from scorching. I did double the mushrooms and I added in quite a bit of fresh minced garlic. I did not need the flour or the salt. I used all organic chicken broth. To cut back on the fat I used 1/3 cup fat free half-n-half and that was all I needed to make this a creamy soup plus it made it thicker without needing the flour. I did not add the mustard powder as I didn't have any. This is very good though after tasting it I did add in more curry powder. The almonds were just right in this soup just wonderful. I would have never thought of that.
Oh my goodness! This is fantabulous tasting! I added a bit more curry than called for and made a double batch. Freezes and reheats wonderfully so make extra and take a night off in the kitchen. (Hint: use an ice cream bucket that fits in your crock pot to freeze left-overs and you'll have an easy meal. Just remove frozen soup from ice cream bucket place in crock pot on low and come home to a delicious meal. Hubby said the house smelled fantastic when he got home!
Great soup. I made changes. Less flour 2% milk instead of 1/2 & 1/2 Beer instead of Sherry Dijon mustard instead of mustard powder used wild rice brown rice and basmatti for a total of 3 cups cooked rice combo of butter and olive oil to make roux no almonds. Turned out FANTASTIC! Will make again and again!
Excellent excellent recipe Sue! I made this on a rainy Friday afternoon after a long day at work and it was remarkably easy and very tasty! My two roommates and I feasted on this with toasted wheatberry bread... They raved about it! I baked the boneless skinless chicken breasts (brushed with extra-virgin olive oil sprinkled with marjoram thyme oregano a little salt & pepper then baked at 450 for 30-35 min.) Turned out great! This is definitely a keeper! I even sent a copy of your fabulous recipe to my mother (a native Minnesotan from Hibbing). Thanks!
When I made this the first time (OH MY!!) it was soooooo good! Unfortunately for me I had friends over--they ate every morsel leaving nothing for me!! Okay the first time...I used the crockpot. After much online research I sauted the onions celery and carrots mushrooms and then added the flour and the chicken broth. Then I put this mix and the rest of the ingredients (except the half and half) in my crockpot on low for 8 hours (I added the half and half the last hour). I used a can of cooked wild rice soup by the way. THIS is the way you do it if you want to use a crockpot. The second time I made this per another poster's advice I was lazy and put EVERYTHING in the crockpot for 8 hours (added the half and half the last hour). Bad idea! It was very watery the carrots and the celery were hard (even after 8 hours!) and the soup was bland. Anyway this is the BEST wild rice soup recipe ever! I will definitely make it again the way I made it the first time. I just have to saute the veggies before crockpotting them. YUM!!!
Hubs and I weren't fond of this at all. Other than using rotisserie chicken and shortening the cooking time accordingly I stuck to the recipe like science. So against my better judgement I watched the vegetables swim not saute in a stick of butter. And then I winced a little as I added the entire 3/4 cup of flour. I tasted it after seasoning it with the curry and mustard powder which I not only found odd but unpleasant. After stirring in the almonds I discovered I didn't care for that either. Finally to this thick concoction I added the prescribed pint of half-and-half. Rather than hearty creamy and satisfying I found this excessively thick and floury with a flavor that didn't seem quite appropriate for a chicken wild rice soup.
