This is a wonderfully rich and creamy soup. Wild rice is simmered with onion and celery in a creamy white soup base. For a richer soup, substitute some of the milk with double cream. It's the perfect winter warmer. Enjoy with crusty fresh bread, if desired.
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. - 18 Feb 2004 (Review from Allrecipes US | Canada)
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. - 28 Nov 2004 (Review from Allrecipes US | Canada)
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. - 15 Oct 2003 (Review from Allrecipes US | Canada)