Turkey Wild Rice Soup II

Turkey Wild Rice Soup II

96 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Galynn
Recipe by  Galynn

“This soup will warm your home and your heart. True Northern comfort food. Save Thanksgiving and Christmas turkey leftovers just so that you can make this yummy soup. I created this recipe using leftovers that I had frozen.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

ADVERTISEMENT

Directions

  1. Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
  2. Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
  3. Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

Share It

Reviews (96)

Rate This Recipe
KMACAULEY
32

KMACAULEY

I put in about a cup each of carrots and celery, finely dicing the carrots and cooking them along with the onions. Used whole milk rather than half-and-half. No almonds. So, pretty true to the recipe overall. It tasted amazing, and I will definitely make it again.

dsharice
31

dsharice

This soup is AWESOME! I only made a few moderations to the recipe. I excluded the almonds, salt (used a little bit of garlic salt w/parsley), and added one cup of half-and-half. The consistency was great and it had excellent flavor! My family loved it! This is certainly a "keeper"!

Jean
27

Jean

This is a great recipe. I wanted to use my leftovers without going to the store. I did this but I had to change the recipe a little bit. For the turkey broth I used my leftover gravy and I added 2 cups of water to that. I used 1 percent milk instead of half and half. I also used a packet of cheddar potato soup mix by Bear Creek. I have to say this soup was better than any soup I have ever had at any resteraunt. I am making one more batch in a couple days and freezing it for a cold winter night.

More Reviews

Similar Recipes

Turkey Wild Rice Soup
(126)

Turkey Wild Rice Soup

Elegant Wild Rice Soup
(39)

Elegant Wild Rice Soup

Wild Rice Soup I
(34)

Wild Rice Soup I

Smoked Turkey Wild Rice Soup
(15)

Smoked Turkey Wild Rice Soup

My Favorite Chicken and Wild Rice Soup
(10)

My Favorite Chicken and Wild Rice Soup

Wild Rice Soup
(8)

Wild Rice Soup

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 252 cal
  • 13%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 14.4 g
  • 5%
  • Protein
  • 14.3 g
  • 29%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 795 mg
  • 32%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Turkey Wild Rice Soup

>

next recipe:

Wild Rice Soup