- 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
- In a Dutch oven, heat butter over medium-high heat. Add the carrots, celery and onion; cook and stir until tender.
- Stir in flour until blended; cook until bubbly. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer for 20 minutes, stirring occasionally. Yield: 12 servings (about 3 quarts).
Reviews for Turkey Wild Rice Soup
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"So good. So very, very good."
"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."
"This is so good. I added some mushrooms and a little more flour as I like my soup a little thicker. Very tasty!"
"Made this last night and my husband (and I) loved it. Was so simple and tasty. A great way to use leftover turkey! It tasted even better today as leftovers!"
"I doubled the recipe which was a mistake because it was difficult to cook the roux (flour, butter, veggie mix) properly. Next time I will sauté the veggies in a separate pan and make the roux ( flour and butter) by itself. That way it will be cooked and not floury/ chalky feeling in your mouth from uncooked roux. Also I will cut the flour by half and see if I like it better. Seems like quite a bit of flour! Usually butter amount equals flour amount for the roux. So perhaps 1/4 cup of flour and 1/4 cup of butter. I did make double like I said and my family enjoyed it. It's extremely thick which is what you want and pretty tasty despite all the flour."