Creamy Wild-Rice Soup With Smoked Turkey

READY IN: 1hr 45mins
Recipe by Pie9297

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!!

Top Review by bikerchick

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.

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.

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