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Wild Rice Turkey Soup Recipe
Wild Rice Turkey Soup Recipe photo by Taste of Home

Wild Rice Turkey Soup Recipe

Read Reviews (12)
4.27 12
Publisher Photo
Our family loves this soup on a cold winter night. If you want a less rich soup with fewer calories, substitute milk for the half-and-half. —Barbara Schmid, Cavalier, North Dakota
TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 1-1/4 hours
MAKES: 8 servings

Ingredients

  • 1 cup uncooked wild rice
  • 7 cups chicken broth, divided
  • 1/2 pound sliced fresh mushrooms
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1/4 cup butter, cubed
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon pepper
  • 4 cups cubed cooked turkey
  • 2 cups half-and-half cream

Directions

  1. In a large saucepan, bring rice and 3 cups broth to a boil. Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.
  2. In a Dutch oven, saute the mushrooms, onion and celery in butter until tender. Stir in flour and seasonings until blended. Gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, cream and cooked rice; heat through (do not boil). Yield: 8 servings (2-3/4 quarts).
Originally published as Wild Rice Turkey Soup in Country Extra November 2007, p51

Reviews for Wild Rice Turkey Soup(12)

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 26, 2014

This is our absolute favorite after Thanksgiving soup!

MY REVIEW
Reviewed Apr. 7, 2013

This was a great way to use the frozen turkey from Thanksgiving. My family loved this soup. We will definitely make this again.

MY REVIEW
Reviewed Dec. 17, 2012

Tastes very good but turned out a little thicker than I would have liked.

MY REVIEW
Reviewed Nov. 29, 2012

Turkey or Chicken it's good. I added bacon for a little extra flavor and cut back on the celeryto 1/2 rib, added some scallions and used milk instead of half and half. Yummy!!!

MY REVIEW
PB2
Reviewed Nov. 19, 2012

My family liked the flavor of this soup...doubling the celery and mushrooms was my only change to the recipe.

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