Turkey and Wild Rice Soup

"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."
photo by Edesia photo by Edesia
photo by Edesia
photo by Outta Here photo by Outta Here
Ready In:




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

Questions & Replies

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  1. 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.
  2. I tweeked this recipe a bit and it turned out excellent. First, boxed rice is probably not going to give this soup the flavor and consistency it desires. I used real mixed wild rice. I cooked it seperately on its own. I then followed the rest of the recipe ingredients except I added a bit of chopped carrot and did not include the sherry or marjoram as I did not have it on hand. I doubled the chicken stock since real wild rice needs more liquid than this recipe calls for. In the end it was rich, not too thick but great tasting! I also used fresh herbs (parsley, thyme) vs. dried. It was wonderful...would make it again and again....
  3. I had to add a 49 ounce can of chicken broth at the end!!! when I cooked the rice when it was done, it was thick and almost like a rice dish. So I panicked and threw in the chicken broth to make a "soup" and not a side rice dish. When I put my turkey in...there was absolutely no broth at all. It tasted great after that, but I did not need the stress of "no broth " in a soup. I had to make some last minute changes..I will not make this again.
  4. Very yummy! Made it just like the recipe. My 4-yr-old who has never liked soup loved it and said I should make it every day! Not sure I like it quite that much, but I'll definately make it again...maybe try it in the crockpot.
  5. From Wannabechef January 21, 2010 Made this receipe with a few changes. I didn't add the sherry or soy sauce (I forgot) and skipped the egg yolk. I also made extra broth and cooked the wild rice in the broth with carrots. When I added the heavy cream I added the sauted mushrooms and onions, I also added celery. I didn't have the tyme so didn't add but added a teaspoon of monreal chicken seasoning. I gave some to two friends and they along with my husband are still raving about it. " It is the best soup you ever made". It is definately a keeper.



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