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Creamy Turkey and Wild Rice Soup
This turkey and wild rice soup is easy to make and my favorite thing to make with turkey leftovers. It's warm, comforting and always a huge hit.
Course
Soup
Cuisine
American
Keyword
turkey, turkey leftovers, turkey soup, turkey wild rice soup
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
40
minutes
minutes
Servings
24
servings
Calories
191
kcal
Author
Ashlee Marie
Ingredients
3/4
C
butter
1
Lrg onion diced
2
shallots diced
1
C
carrots diced
8-10
oz
mushrooms diced
3
cloves
garlic crushed
3/4
C
all-purpose flour
2
C
half and half
3
dried bay leaves
1
Tbs
fresh thyme chopped
2
tsp
salt
1/2
tsp
pepper
8-9
C
Turkey stock
Chicken or Vegetable stock works great too
8
oz
wild rice
5+
C
cooked turkey shredded
darker meat is my favorite
Salt and pepper for flavor
US Customary
-
Metric
Instructions
In a large stock pot melt the butter on Med.
Add the onions, carrots and shallots and cook about 10 mins, until the onions are translucent.
Add the mushrooms and garlic and cook until fragrant, about 5 mins more.
Add the flour and cook to a paste - stirring the whole time so the flour doesn't burn
Add the half and half, bay leafs and thyme, turn the heat up to med/high and bring soup to a simmer
Add half the stock then add the rest one cup at a time until you're happy with the consistency
Turn heat down to medium and let simmer 20 mins.
Add the wild rice, turn down to low, cover and let simmer for 50 mins - until the rice is cooked through
Add the turkey, salt and pepper and cook until turkey is heated through about15 mins more.
Video
Nutrition
Calories:
191
kcal
|
Carbohydrates:
15
g
|
Protein:
9
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Cholesterol:
39
mg
|
Sodium:
394
mg
|
Potassium:
265
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
1165
IU
|
Vitamin C:
2
mg
|
Calcium:
36
mg
|
Iron:
0.9
mg