Comments on: Crock Pot Mushroom and Wild Rice Bisque

By: vthungrymom

vthungrymom — Mon, 20 Feb 2012 01:45:05 +0000

Made this last night and I didn’t have wild rice so I made a box of that wild rice pilaf stuff and put it in each bowl before pouring the soup over it. It worked great. Since I didn’t have the rice in the slow cooker, I used my hand blender to blend up the soup a bit for a creamier consistency. I left some chunks as well. My husband thought it was really tasty. It was nice to have this waiting for us after a day of snowboarding and skiing. My only problem was that I had to make something else for the kids but I was ok with that. My husband and I ate ours with a yummy salad and some bread.

By: Dyedinthewoolcook

Dyedinthewoolcook — Thu, 05 Jan 2012 11:17:46 +0000

I made this for dinner last night and it was delicious! This soup was a big hit with my family and will be added to our regular winter recipe list. I did have to make a few changes because I didn’t two of the exact ingredients but the bisque still was great. I didn’t have any dried mushrooms but I had 1 1/2 lbs of fresh mushrooms that I used instead. I also didn’t have any wild rice so I used 1/2 cup of Lundberg’s Black Japonica rice blend, which is a blend of short grain black rice and medium grain mahogany rice. It has a similar taste and texture to wild rice and worked like a charm. This recipe is really quick and easy to throw together and is the perfect meal to have waiting for you in the crock pot on a cold night. It’s just delicious. Thank you for such a great recipe.

By: Mark Collins

Mark Collins — Mon, 02 Jan 2012 22:35:47 +0000

Sounds delicious! My wife and I just started growing our own herbs. Been looking for something special for our parsley.