Turkey Wild Rice Soup Recipe
- 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
- 1. In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender.
- 2. Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
- 3. Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally. Yield: 12 servings (about 3 quarts).
1 cup: 222 calories, 13g fat (8g saturated fat), 58mg cholesterol, 533mg sodium, 14g carbohydrate (3g sugars, 1g fiber), 11g protein.
Reviews for Turkey Wild Rice Soup
"Absolutely fantastic! Used chicken (what I had on hand), added mushrooms and a little less flour. Family loves this - thanks for sharing!"
"Made this tonight. It is delicious."
"This soup is so delicious. I always add mushrooms."
"This is very delicious-we love it!!"
"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."
"Absolutely delicious. I added a cup of chopped dried shiitake mushrooms. Would definitely make again!"
"I have made this exactly as the directions state several times. It is a family fav in my house. Even with my little ones."
"I have made this several times"
"This was very quick and delicious. Only item i might add in the future is mushrooms."
"The BEST soup I've ever made! It is very rich, so you might want to make some light sides to go with it, but it's so warming on a cold November evening."
"super easy and yummy!"
"This was excellent and easy! highly recommend."
"I cant say enough great things about this soup. I have been making it since 1994 when I found the recipe in the Dec/Jan issue of TOH. Its something my whole family loves and requests often."