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Cream of Turkey and Wild Rice Soup

Total Time

Prep: 15 min. Cook: 20 min.

Makes

6 servings

A dear friend brought me some of this soup when I was ill—and it instantly hit the spot. I asked her for the recipe and I've made it several times since, especially when I have leftover turkey to use up. Now I like to take it to friends when they're not feeling well. It's just the filling meal to warm you up on a cold, wintry day! —Doris Cox, New Freedom, Pennsylvania
Cream of Turkey and Wild Rice Soup Recipe photo by Taste of Home

Ingredients

  • 1 medium onion, chopped
  • 1 can (4 ounces) sliced mushrooms, drained
  • 2 tablespoons butter
  • 3 cups water
  • 2 cups chicken broth
  • 1 package (6 ounces) long grain and wild rice mix
  • 2 cups diced cooked turkey
  • 1 cup heavy whipping cream
  • Minced fresh parsley

Directions

  1. In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.

Nutrition Facts

1 cup: 364 calories, 21g fat (12g saturated fat), 100mg cholesterol, 857mg sodium, 25g carbohydrate (3g sugars, 1g fiber), 19g protein.

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