Wild Rice with Mushroom Soup
Total TimePrep: 30 min. Cook: 3-1/2 hours
Makes12-16 servings (4 quarts)
I'm making this soup pre-Thanksgiving just to have something that's not turkey leftovers! I make this at least once a year and yes, it does take a lot of time to make (mostly inactive) and yes, it does make a lot (it holds well it the fridge). I agree with other reviews that use fresh mushrooms (sautéed in butter) and adding more thyme (and other herbs) for more flavor. This recipe seems to be one of the few (on internet searches) that uses ham and it tastes great. This time, I may even add extra vegetables (like celery and carrots) just to make things a little different. Make no mistake, this recipe is a great place to start from and just adjust things to suit your preferences. And yes, I just realized I wrote a review on this last year! LOL!!!
I very rarely review anything at all; this is a top-notch recipe! I was a bit skeptical but was very happy with it. I did adjust very slightly. Substituted fresh mushrooms for jarred. Did not saute them first, just let them gently cook and that worked perfectly. FYI, it does make a little time to make, but not too bad, and this makes a LOT, so if you don't have a large family plan to freeze leftovers. I will definitely make this again!! Thanks very much to the author for sharing. ;)
Very tasty. Didn't add the yolks or chicken broth. Used dried mushrooms.
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