Wild Rice Turkey Soup
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
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
Reviews
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!
This is very tasty
Very flavorful and satisfying soup. It was a bit thick so next time will use less rice. It tastes even better the second day!
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.
This soup is perfect for Thanksgiving leftovers.
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!
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!!!