Smoked Turkey Wild Rice Soup Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jan. 6, 2012
this soup was delicious! I only used half the quart of half-and-half and it was plenty creamy. Also, I added leftover chopped turkey to the soup when I added the rice. Will definitely make again!
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Reviewed: Dec. 1, 2011
This recipe is really easy to follow, with alot of ingredients that are on hand. I used the carcass of my smoked turkey from Thanksgiving- flavor was really good! The only thing is that I was hoping with the amount of half and half, that the soup would be a bit creamier/thicker, maybe more like a chowder. I used a flour/water thickener, which was okay, but found that after cooling in the fridge, the soup turned too thick, into a gel. Upon heating on the stove, the soup thinned out back to where it was. I will be posting a photo soon as well. If you want a thick soup, this is not it, but it's a thin creamy/brothy soup with alot of flavor!
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Photo by kukadog

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2011
Good soup...I didn't use smoked turkey, which probably would have been very good. But my purpose for making turkey soup was - you guessed it - using up the frozen turkey bones/meat leftover from the holidays.
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Photo by Thisni Caza

Cooking Level: Intermediate

Home Town: Hamilton, Kansas, USA
Living In: Topeka, Kansas, USA
Reviewed: Dec. 6, 2010
I left out the half-and-half, and it was still an excellent flavor. Mmmm
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Reviewed: Nov. 30, 2010
This was a fantastic use for leftover turkey and a starting recipe base for me....... I started down that road because the instructions said to add the rice at two different points. I figured the second time was the right one. I also noticed there was no salt listed (the bouillon I used didn't add a salt taste at all for me)….so I went off on a tangent….The spice mix was very nice for this soup – but I added salt, Cajun seasoning, and red pepper. I added about 12 cups of water (I felt 8 was not enough for all the spices added!)…used dried celery leaf instead of the celery…used a tiny bit of red curry paste instead of the curry powder….. I used the two legs and two wings from our turkey. I diced my onions – didn’t want them in big pieces – since everything else was in small pieces! I brought to a boil and simmered for 30 minutes. Then I took out the turkey and removed the meat and returned the meat to the pot. I then added 1 quart of buttermilk (instead of the half and half), one cup of our leftover mashed potatoes, and one small can mushroom pieces (drained)……..and brought to a simmer and maintained on low for 30 minutes. I then added 1 cup Minute Rice and ½ cup “Egg Bow” pasta and simmered for 20 minutes. Came out wonderful! Oh – also – even though it’s common sense – the recipe should mention to remove the bay leaves before serving! I do love the combination of the spices – so don’t shy from this recipe – just needed a few tweaks for me!!!!
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Cooking Level: Intermediate

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