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Turkey Wild Rice Soup Recipe

Turkey Wild Rice Soup Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 35 min. YIELD:12 servings


  • 1/2 cup butter, cubed
  • 2 carrots, finely chopped
  • 2 celery ribs, finely chopped
  • 1 medium onion, chopped
  • 1/2 cup all-purpose flour
  • 4 cups chicken or turkey broth
  • 2 cups cooked wild rice
  • 2 cups cubed cooked turkey
  • 2 cups half-and-half cream
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  • 1. In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender.
  • 2. Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
  • 3. Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Yield: 12 servings (about 3 quarts).

Nutritional Facts

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.