Cream of Turkey with Wild Rice Soup Recipe

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This creamy, comforting soup really chases away the chills on cold fall or winter nights. Turn to this recipe when you need to use up leftover turkey from a holiday meal.
TOTAL TIME: Prep: 1 hour Cook: 15 min.
MAKES:9 servings
TOTAL TIME: Prep: 1 hour Cook: 15 min.
MAKES: 9 servings


  • 6 cups chicken broth, divided
  • 2 cups sliced fresh mushrooms
  • 2 medium onions, chopped
  • 2 medium carrots, shredded
  • 1/2 cup uncooked wild rice
  • 4 garlic cloves, minced
  • 6 tablespoons butter, cubed
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 4 cups milk
  • 2 cups cubed cooked turkey
  • 2 to 3 teaspoons Worcestershire sauce
  • 1/4 cup minced fresh parsley

Nutritional Facts

1-1/2 cups: 284 calories, 13g fat (7g saturated fat), 58mg cholesterol, 1059mg sodium, 25g carbohydrate (9g sugars, 2g fiber), 17g protein.


  1. In a soup kettle, combine 3 cups broth, mushrooms, onions, carrots, rice and garlic; bring to a boil. Reduce heat; cover and simmer for 50-55 minutes or until rice is tender.
  2. In a large saucepan, melt butter over medium heat. Whisk in the flour, salt and pepper until smooth. Gradually whisk in milk and the remaining broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add to rice mixture. Add turkey and Worcestershire sauce; heat through. Garnish with parsley. Yield: 9 servings (3-1/2 quarts).
Originally published as Wild Rice Turkey Soup in Country Woman Christmas Annual 2009, p53

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