Made this with pheasant breasts. I simmered the whole breasts with water,carrots,celery,onions,garlic,salt,cracked bl pepper and 2 bay leaves..Removed the vegies and strained the stock, Wow....the flavor of the stock was so good! Cut breasts in small pieces with pre-cooked wild rice that I made during the stock. Added mushrooms,chopped carrots,celery,onions,garlic,bl pepper. Added evaporated 2% milk thickened with a little flour, chopped fresh italian parsley and sherry. Yum...the stock and the sherry gives it alot of flavor.
Really enjoyed this! I made this using white kidney beans and veggie broth to make it a vegetarian meal.
I have made this recipe for years and it never fails to please. It is full flavored, hearty, and perfect for a cold weather supper with a salad and some hot bread. And to make it even better, it is quick!!! It does get thick after refrigeration, but I just thin it with some extra milk or chicken broth and it is good to go.
I've been wanting to make this soup for a long time, so was very excited when I finally got my hands on some smoked turkey. I followed the recipe without making any additions or substitutions and ended up with what tasty like warm, smoky milk with chunks of turkey floating in it. I don't think I'll be making this one again.
Superb. I used 1% milk instead of 2% and used the smoked turkey from the deli. Served with a green salad and fruit for dessert.
WOW. This may be the best soup I've ever made, and among the best I've ever tasted. I made some substantial adjustments: added a large package of mushrooms, doubled the garlic, and added Spanish smoked sweet paprika and some chipotle chili powder. I suspect these two additions took this soup from good to great--worth the internet search/purchase. Also, I whipped up a medium-dark roux, then whisked the milk in. Uncooked flour in soup tastes like...well, FLOUR. A roux imparts the creaminess while adding some depth and flavor, rather than just acting to thicken the liquid. This roux: 4T butter, about 1/2 c. flour. Melt the butter, sprinkle the flour on top, whisk until thick and beginning to toast. It will seem like a really long time. Whisk the milk in, 1/2 cup at a time. Once it's all smooth and beginning to thicken, dump it in the soup. FABULOUS. I will make this over and over. My lunch guest went nuts when I served this with grilled brie sandwiches.
I love this and I'm using skim milk instead of 2%. I don't have sherry in the house either. I added mushrooms tonight and it's delicious!
LOVE this recipe! It has been a regular in my rotation since I first discovered it in an old CL mag about 8 or 9 years ago. It is so hearty my husband still doesn't believe it can possibly be healthy (let alone 208 calories per cup!). I usually use 1/2 cup wild rice and 1/2 cup brown rice instead of all wild rice. Sometimes I find I need to add more chicken broth after the rice has cooked. I make it for family dinners as well as company. It is a great recipe that everyone loves (including the kids)!
I like that this thickened into a stew consistency. I added chopped kale to up the nutritional value but stuck pretty close to the recipe otherwise. I served with homemade yeast rolls and red-wine cranberry sauce. It's very bland as is, but both my hubby and I agree that it has some potential. I added quite a bit of red and black pepper, but it's still lacking in flavor. It definitely needs to be kicked up a notch, and I will keep playing around with this as a base.
A good soup that we enjoyed very much. I made it according to the recipe, but substituted soy milk for dairy, with good results. Be sure to stir well before serving, since the rice tends to settle on the bottom. Served with CL's Beer Bread for a hearty week-night dinner.
Wow! So delicious! I didn't have sherry, so I substituted 1/2 cup of the stock for 1/2 cup Chardonnay. It came out fabulously.
This was yummy. I used leftover Thanksgiving turkey and substituted Uncle Bens long grain and wild rice (did not use flavor packet) because I had it on hand and it only takes 30 minutes to cook. I also added about 1/2 cup sliced mushrooms. The soup was pretty thick so I mixed only 3 tbsp flour witht the milk. Forgot to add the sherry but the soup was tasty and very filling. The soup was even thicker after it sat and I had to add a bit of water to thin it out. Great the next day too.
I altered this recipe slightly, but it was delicious! I used leftover turkey with celery and carrots and chicken broth. I added the Uncle Ben's wild rice and seasoning mix and let it simmer for about an hour and then added 1/3 cup flour with about 2 cups milk and it was delicious! We served it with crunchy french bread.
I have passed this recipe to many people-everyone loves it! I use a rotisserie chicken instead of the turkey. I also added mushrooms and a can of cream of chicken. I omitted the sherry. This soup has wonderful flavor!!!!!!!