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Cream of Turkey with Wild Rice Soup

 Cream of Turkey with Wild Rice Soup
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.
9 ServingsPrep: 1 hour Cook: 15 min.


  • 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 King Arthur Unbleached 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


  • 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.
  • 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

2 of 2

Cream of Turkey with Wild Rice Soup (continued)

Directions (continued)

  • until thickened. Add to rice mixture. Add turkey and Worcestershire
  • sauce; heat through. Garnish with parsley. Yield: 9 servings (3-1/2
  • quarts).
Nutritional Facts: 1-1/2 cups equals 284 calories, 13 g fat (7 g saturated fat), 58 mg cholesterol, 1,059 mg sodium, 25 g carbohydrate, 2 g fiber, 17 g protein.