- 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
- 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).
Reviews for Wild Rice Turkey Soup
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"This is our absolute favorite after Thanksgiving soup!"
"This was a great way to use the frozen turkey from Thanksgiving. My family loved this soup. We will definitely make this again."
"Tastes very good but turned out a little thicker than I would have liked."
"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 family liked the flavor of this soup...doubling the celery and mushrooms was my only change to the recipe."