I made this and it was just delicious. My family loved it. I did have a question about the amount of flour to butter. I reduced the flour amount by half and it was just fine and thick enough. Is the amount of flour a misprint? I will make this again and again.
Chicken, Mushroom, and Wild Rice Soup
No Longer Registered Posted: 02/23/11
lovestocook826 Posted: 02/22/11
This was an excellent recipe. Very creamy too. I added a few extra spices for a little more of a kick.
Hungryjohn Posted: 03/08/11
We have soup for lunch just about every day when the weather is cold, and this goes into the top two or three in my soup recipe collection. A real winner, as good as it gets. Very flavorful and reheats well.
BHyman1 Posted: 03/01/11
The soup was excellent! I used less butter and flour in the roux mixture. Still was very thick. The flavors are delicious. I served it with biscuits.
Kahless Posted: 03/12/11
The only problem I found was it seems that the recipe was off in it's measure for the roux. When followed as printed, the roux was far too dry. Either double the butter or reduce the flour by half for a successful roux.
Sara113 Posted: 01/06/12
Love this recipe! Served it to my bunco group and everyone had to have the recipe.
Susie81 Posted: 01/19/12
Delicious! Reduce the flour by half and you'll be fine......I added a little broth at the end to thin out a bit.......freezes well, we thawed the leftovers tonight and it was still delicious!!!
Janet916 Posted: 01/29/13
Fabulous soup!!! We had it with sour dough bread. Might be good as a first course for company also. I made half a recipe which worked fine in which case I divided the broth as 2 cups with the rice and 3 cups later on. I did however use "all" 2 T. of wine! :) :)