Wild Rice Turkey Soup Recipe

4.5 17 17
Wild Rice Turkey Soup Recipe
Wild Rice Turkey Soup Recipe photo by Taste of Home
Publisher Photo

Wild Rice Turkey Soup Recipe

Read Reviews
4.5 17 17
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
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-1/4 hours

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 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

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.
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

Nutritional Facts

1-1/3 cups: 393 calories, 16g fat (9g saturated fat), 103mg cholesterol, 1130mg sodium, 30g carbohydrate (5g sugars, 2g fiber), 28g protein.

  • 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 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
  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

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Reviews forWild Rice Turkey Soup

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ErinC71 User ID: 6213638 268234
Reviewed Jun. 22, 2017

"It's become a tradition in our family for me to make this soup with my own turkey stock from our Thanksgiving bird. My husband adores it!"

MY REVIEW
Vsa User ID: 9140424 264614
Reviewed Apr. 13, 2017

"This is very tasty"

MY REVIEW
ebramkamp User ID: 702841 240873
Reviewed Jan. 2, 2016

"Very flavorful and satisfying soup. It was a bit thick so next time will use less rice. It tastes even better the second day!"

MY REVIEW
VictoriaElaine User ID: 3422096 239127
Reviewed Dec. 10, 2015

"A wonderful & tasty way to use up leftover turkey! Will be making this again. It does turn out very thick, so next time I will reduce the rice as one cup of uncooked wild rice yields about 3 cups cooked."

MY REVIEW
pointrichter User ID: 7252804 232985
Reviewed Sep. 16, 2015

"This soup is perfect for Thanksgiving leftovers."

MY REVIEW
carlajacobs User ID: 2702108 216828
Reviewed Jan. 3, 2015

"This was absolutely wonderful. I made it just like the recipe, but had leftover smoked turkey breast and bone so I made my own broth. Very tasty!"

MY REVIEW
mltdebbie User ID: 6422011 109199
Reviewed Feb. 26, 2014

"This is our absolute favorite after Thanksgiving soup!"

MY REVIEW
jthable User ID: 4044151 154581
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
bobbijo422 User ID: 4607242 100558
Reviewed Dec. 17, 2012

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

MY REVIEW
krp1255 User ID: 1468891 98500
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!!!"

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