Turkey Wild Rice Soup Recipe

5 27 37
Turkey Wild Rice Soup Recipe
Turkey Wild Rice Soup Recipe photo by Taste of Home
Publisher Photo

Turkey Wild Rice Soup Recipe

Read Reviews
5 27 37
Publisher Photo
Two Minnesota delicacies, turkey and wild rice, are the stars of this sensational soup. Be prepared to serve seconds! —Terri Holmgren, Swanville, Minnesota
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Cook: 35 min.

Ingredients

  • 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

Directions

In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender.
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.
Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Yield: 12 servings (about 3 quarts).
Originally published as Turkey Wild Rice Soup in Taste of Home December/January 1994, p33

Nutritional Facts

1 cup: 222 calories, 13g fat (8g saturated fat), 58mg cholesterol, 533mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 11g protein.

  • 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).
Originally published as Turkey Wild Rice Soup in Taste of Home December/January 1994, p33

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Reviews forTurkey Wild Rice Soup

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VictoriaElaine User ID: 3422096 249309
Reviewed Jun. 11, 2016

"This is easier and faster to prepare than my normal chicken and wild rice recipe & tastes just as good - maybe better!! I used chicken but I'm sure I will be making it with turkey when it comes time to use up Thanksgiving leftovers!"

MY REVIEW
suejjj User ID: 5304276 242849
Reviewed Jan. 30, 2016

"Absolutely fantastic! Used chicken (what I had on hand), added mushrooms and a little less flour. Family loves this - thanks for sharing!"

MY REVIEW
sewquilty User ID: 2564016 240503
Reviewed Dec. 28, 2015

"Made this tonight. It is delicious."

MY REVIEW
ABiggie User ID: 5510072 229772
Reviewed Jul. 18, 2015

"This soup is so delicious. I always add mushrooms."

MY REVIEW
LisaMGatchek User ID: 6510153 222165
Reviewed Mar. 6, 2015

"I added mushrooms and also took my turkey drippings and thickened it up and added that to my soup, too. I was delicious have made it after every turkey I make. We have turkey at least once a month."

MY REVIEW
GrammoD User ID: 7054746 217077
Reviewed Jan. 6, 2015

"This is very delicious-we love it!!"

MY REVIEW
phagen User ID: 8139917 214021
Reviewed Dec. 4, 2014

"Delicous soup."

MY REVIEW
wasoongu User ID: 1077273 7085
Reviewed Nov. 25, 2014

"So good. So very, very good."

MY REVIEW
HOGWriter User ID: 3126553 6923
Reviewed Oct. 15, 2014

"Mushrooms were a terrific addition - we loved the suggestion. Served with hot biscuits, this soup was a comfort food indeed for a cold and rainy fall evening such as we had today."

MY REVIEW
Xena7751 User ID: 5742608 7051
Reviewed Feb. 15, 2014

"This is so good. I added some mushrooms and a little more flour as I like my soup a little thicker. Very tasty!"

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