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Wild Rice Turkey Soup Recipe

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Turn to this recipe when you want a tuna casserole that’s a little different—the horseradish adds extra flavor. This dish is a tried-and-true favorite in our family, and it never fails.

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8 Servings
Prep: 10 min. Cook: 1-1/4 hours

Ingredients

1 cup uncooked wild rice
7 cups chicken broth, divided
1/2 pound sliced fresh mushrooms
1 medium onion, chopped
1 celery rib, chopped
1/4 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/2 teaspoon poultry seasoning
1/4 teaspoon pepper
4 cups cubed cooked turkey
2 cups half-and-half cream

Directions

In a large saucepan, bring rice and 3 cups broth to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
In a Dutch oven, saute the mushrooms, onion and celery in butter until tender. Stir in flour and seasonings until blended. Gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, cream and cooked rice; heat through (do not boil). Yield: 8 servings (2-3/4 quarts).

Wild Rice Turkey Soup published in Country Extra November 2007, p51

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