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Old 11-09-2005, 06:31 AM   #11
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I would sub the wine with stock or water (or up the milk), but that little change apart I'd make this right now if I had all the ingredients! Lovely recipes, Kingfisher, thanks for sharing it with us
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Old 11-09-2005, 08:59 AM   #12
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I may make this today!! I have been hankering for a good wild rice soup lately. Thank you for sharing a great recipe!!
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Old 11-09-2005, 10:00 AM   #13
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Brown wild rice cooks up fast, it's the black wild rice that takes forever to cook and a stronger taste.
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Old 11-09-2005, 11:29 AM   #14
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Kingfisher, I noticed in your pics that you used a blend. I have a very similar blend here too. How do you think this would be with just all wild rice? I have that also and was just wondering. I am making this early today as the truck-driver hubby will be stopping by for a couple of hours and I think he will love this.
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Old 11-09-2005, 01:32 PM   #15
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I just got the blend because of the price. I actually ended up having wild rice in my pantry, I didn't find it until I put the blend away. I think all wild rice would be just as good.
If you like garlic, you might up the amount of cloves you use. I think that I will have to keep playing with the recipe, but overall it is top notch.
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Old 11-09-2005, 03:01 PM   #16
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This recipe is definitely a keeper!!!! I did add a bit more wild rice to the blend as I like more than they usually put in the blend. I did add a bit more garlic, substituted half-n-half for half of the milk and used a full 8 oz. of mushrooms chopped. My hubby loved it!!! He did ask if I might play around next time and add a touch of cheese, the man loves cheese. I think that cauliflower would nicely compliment the flavors too. Thank you for a wonderful recipe Kingfisher!!!
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Old 11-18-2005, 12:40 PM   #17
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that looks great!!
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