Turkey Wild Rice Soup
photo by Linky
- Ready In:
- In dutch oven, saute onion, celery and carrots in butter until onion is transparent.
- Reduce heat.
- Blend in flour and cook until bubbly.
- Gradually add chicken broth, stirring constantly.
- Bring to a boil; boil for 1 minute.
- Reduce heat.
- Add wild rice, cream, turkey, parsley, salt & pepper.
- Simmer for 20 minutes.
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Made this after Christmas boiling the carcasses from the turkeys from Christmas and Thanksgiving dinners I had frozen for the broth. Hubby said it was the best soup he's ever had. Followed the exact recipe, no changes made except for the broth I made from carcasses. I can't remember if I had to top of with chicken broth or not, it's been almost a year. It freezes great! I cook all my OTR truck driver husband's meals and he can't wait until I make this again since fall is around the corner. Excellent add to the cold weather meals in the freezer.
This was soooo good and easy to make. I had cooked wild rice in the freezer and all I did differently was to cut the recipe in half, use chicken (which I had already cooked), shredded carrots (which I already had) and added about 2 tbls. poblano pepper chopped small and 1-2 minced garlic cloves and sauteed them with the onion mixture. I did use 2% milk because I found out I was out of cream. Going into my Favorites of 2011. Thank you for a quick and easy recipe. Made for Spring PAC 2011.