Smoked Turkey Wild Rice Soup13 Reviews
- Prep: 30 min
- Cook: 2 hr
- Ready In: 2 hr 30 min
“Very delicious, very savory, robust and slightly sweet soup that warms the body and the soul. Serve with corn bread.” - by MAERYON74
Original recipe yields 6 servings
- Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
- Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.
Amount Per Serving (6 total)
- 478 cal
- 26.4 g
- 30.7 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"This was a fantastic use for leftover turkey and a starting recipe base for me....... I started down that road because the instructions said to add the rice at two different points. I figured the se..." See morecond time was the right one. I also noticed there was no salt listed (the bouillon I used didn't add a salt taste at all for me)….so I went off on a tangent….The spice mix was very nice for this soup – but I added salt, Cajun seasoning, and red pepper. I added about 12 cups of water (I felt 8 was not enough for all the spices added!)…used dried celery leaf instead of the celery…used a tiny bit of red curry paste instead of the curry powder….. I used the two legs and two wings from our turkey. I diced my onions – didn’t want them in big pieces – since everything else was in small pieces! I brought to a boil and simmered for 30 minutes. Then I took out the turkey and removed the meat and returned the meat to the pot. I then added 1 quart of buttermilk (instead of the half and half), one cup of our leftover mashed potatoes, and one small can mushroom pieces (drained)……..and brought to a simmer and maintained on low for 30 minutes. I then added 1 cup Minute Rice and ½ cup “Egg Bow” pasta and simmered for 20 minutes. Came out wonderful! Oh – also – even though it’s common sense – the recipe should mention to remove the bay leaves before serving! I do love the combination of the spices – so don’t shy from this recipe – just needed a few tweaks for me!!!!"
Turkey Wild Rice Soup II
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