Turkey Wild Rice Soup

An area turkey grower shared this recipe with me. A rich and smooth soup, it makes great use of two Minnesota resources—turkey and wild rice. Be prepared to serve seconds!

Photo by Barbara B.
Adapted from tasteofhome.com

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

PREP TIME

10

minutes

TOTAL TIME

35

minutes

SERVINGS

12

servings

Adapted from tasteofhome.com

Ingredients

  • 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

Directions

In a Dutch oven, heat butter over medium-high heat. Add the carrots, celery and onion; cook and stir until tender. Stir in flour until blended; cook until bubbly. Gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir for 1-2 minutes or until thickened. Stir in the remaining ingredients; return to a boil. Reduce heat; simmer for 20 minutes, stirring occasionally.

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