Creamy Wild-Rice Soup With Smoked Turkey

Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This came from Cooking Light 2001 magazine and it has been our favorite since I found it. It is the best cold, rainy, gloomy, any day soup ever!!

Ingredients Nutrition


  1. Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
  2. Stir in broth scraping pan to loosen browned bits.
  3. Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
  4. Combine flour and milk in a small bowl stirring with a whisk.
  5. Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
  6. Stir in sherry and salt.


Most Helpful

Oh, this is soooo good!! It's creamy, but not heavy at all, nice and light! First off, my apologies to the recipe author for fiddling with the ingredients, including one main ingredient which is in the recipe name---I had leftover turkey from Thanksgiving dinner, but we didn't have a smoked turkey, just a regularly roasted bird. Next time I will try the recipe with either smoked turkey, or I think smoked duck breast sounds incredible. Thank you for posting, Pie! I added a bay leaf to step #1 and I thought mushrooms would go well in this, so in they went (also at step #1). Instead of chicken broth, I used homemade turkey stock, which I'd made from recipe #24576, Rescued Turkey Stock. Other than those changes, I remained true to the original ingredient list, so as to be able to give a fair review. I will make this again and again! I chose it because I remembered having a Cream of Wild Rice Soup, with either chicken or turkey, in a restaurant some time ago, and it left such an impression, I was looking to recreate the feeling. There are white caps on Lake Washington today, it's a blustery, wet day, and this soup is a perfect remedy! I will post updated reviews when I try making the recipe with smoked turkey or duck.

bikerchick November 27, 2004

This soup was excellent! I used Rescued Turkey Stock (#24576) as the base and added mushrooms and bay leaves. Very rich taste that is heart warming and nicely filling on a cold day. I will absolutely make this again! Now I can't wait for that leftover turkey carcass - I now know what to do with it!

LaurelAnn October 29, 2009

This was a great soup!! It was so good and I'm sure we'll be making this again, especially for OAMC. Our first batch held up great in the freezer. I took someone's advice and added a bunch of extra veggies I had left over in the freezer from a Christmas veggie tray. This recipe is really good for right after the holidays with all the leftovers. I added celery, a little broccoli, some red peppers, and mushrooms. The sherry in this recipe really does give it that extra boost, even though all I had in my pantry was the icky cooking sherry. I also used frozen turkey stock instead, and that was REALLY good...Thanks for the recipe!!

enestvmel January 16, 2009

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