“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.” - by Galynn
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (8 total)
- Calories
- 252 cal
- 13%
- Fat
- 15.2 g
- 23%
- Carbs
- 14.4 g
- 5%
Based on a 2,000 calorie diet
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Reviews (82)
Rate This Recipe
"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..." See more great and it had excellent flavor! My family loved it! This is certainly a "keeper"!"
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 ..." See moreoverall. It tasted amazing, and I will definitely make it again."
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 cup..." See mores 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."
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