Turkey Wild Rice Soup
An area turkey grower shared this recipe with me. A rich and smooth soup, it makes great use of two Minnesota resources—turkey and wild rice. Be prepared to serve seconds! —Terri Holmgren, Swanville, Minnesota
10-12 ServingsPrep: 10 min. Cook: 25 min.
Ingredients
- 1 medium onion, chopped
- 2 celery ribs, diced
- 2 carrots, diced
- 1/2 cup butter
- 1/2 cup all-purpose flour
- 4 cups chicken or turkey broth
- 2 cups cooked wild rice
- 2 cups half-and-half cream
- 2 cups diced cooked turkey
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- In a large kettle or Dutch oven, saute onion, celery and carrots in
- butter until onion is transparent. Reduce heat. Blend in flour and
- cook until bubbly. Gradually add broth, stirring constantly. Bring
- to a boil; boil for 1 minute. Reduce heat; add wild rice, cream,
- turkey, parsley, salt and pepper; simmer for 20 minutes. Yield:
- 10-12 servings (about 3 quarts).
Nutrition Facts: 1 serving (1 cup) equals 222 calories, 13 g fat (8 g saturated fat), 58 mg cholesterol, 533 mg sodium, 14 g carbohydrate, 1 g fiber, 11 g protein.