Turkey and Wild Rice Soup

Recipe by Judith N.

Found this recipe in a magazine years ago and have made it faithfully after Thanksgiving ever since. It is similar to a "cream of" soup and ever so delicious with a few simple spice modifications I have made.

Top Review by Sandy M.

This recipe is a keeper. This is the second time I made it. I used Bob's Old Mill Whole Grain Wild Rice Mix so it did not have a seasoning packet which may have less flavoring but it is still very tasty. I added a stalk of celery and a carrot (thinly sliced) to the onion mixture. I added the rice and simmered it about 45 minutes until the rice was done. I didn't use water but substituted 1 32 oz of turkey stock and after the rice was done I added about 16 oz of turkey broth. Then I pretty much followed the recipe above, and I did not have sherry so I omitted that step. I believe the soy sauce really enhances the flavor of the soup.

Ingredients Nutrition


  1. Melt butter in large saucepan over medium heat.
  2. Add onion and mushrooms; cook 2 minutes, until onion is translucent.
  3. Add water and broth; stir in rice mix and seasoning packet; ground pepper, parsley, marjoram, thyme, and sage, bring to a boil.
  4. Reduce heat; cover and simmer 20 to 25 minutes until rice is tender.
  5. Add sherry and boil 1 minute.
  6. Add turkey. (See NOTE)
  7. Reduce heat to low.
  8. Mix cream and egg yolk; stir in a few spoonfuls of soup.
  9. Add to soup in a slow steady stream, stirring constantly.
  10. Add soy sauce. Cook only until slightly thickened and hot; do not boil.
  11. NOTE: After rice cooks and turkey is added, add 3 more ladles of broth.
  12. (Note: This is my own personal preference and addition to the recipe to enhance the flavor of the end product).

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