Cream of Wild Rice Soup
Total TimePrep/Total Time: 30 min.
Makes10 servings (2-1/2 quarts)
Way too much butter. Will cut back next time. Not enough rice so I made another batch. Strained the rice because it didn’t make sense to add the water. Broth had no taste so I added bouillon cubes.it is still cooking so I will see what it tastes like when I add the half and half
Terrific soup! Always a crowd pleaser.
Beautiful flavors, and easy to make - a winning combination. I did make several small changes to the original: first I sautéed chopped mushrooms along with the other vegetables; next I substituted 1/2 cup whole milk and 1/2 cup half and half for the evaporated milk. The results made for a richer soup which tasted even more delicious the next day. Served with a large green salad, our family called it "a perfect meal."
This was so easy to make and very delicious! I followed the recipe without modifications. It turned out great.
Wonderful recipe - hearty yet delicate! Amazing flavors and simple to make - just the right size for one person!
Very good and easy! I like the richness without adding any cheese...yum! Will make again and again!
Delicious! We had this on a cold, blustery day and it was perfect. I used Uncle Ben's herb long grain and wild rice because that's all i had, and I added mushrooms. My husband loved it. I will definitely make this again.
Great recipe! I controlled the sodium by substituting my home-made chicken broth rather than using store bought. Plus I cut the recipe in half for just the two of us. It freezes well and tastes even better when re-warmed.
This soup is my husbands favorite, it is in our monthly rotation. All i changed is i added red pepper flakes and my husband likes extra rice
This is a keeper!