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Turkey Wild Rice Soup

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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!

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Rate this recipe 4.5/5 (16 Votes)

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

Details

Servings 12
Preparation time 10mins
Cooking time 35mins
Adapted from tasteofhome.com

Preparation

Step 1

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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