Reviewed: Nov. 12, 2008

Yum! I didn't have any sherry, so I used Marsala instead.

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Reviewer:

Kassie

Cooking Level: Intermediate

Living In: Davenport, Iowa, USA

Reviewed: May 17, 2008

This is a very tasty soup. My daughter loved it and asks for it often. I have used chicken instead of the turkey as well. Taste great! Thanks for the recipe!

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Reviewer:

Deborah

Home Town: Wilmington, Delaware, USA

Living In: Cary, North Carolina, USA

Reviewed: Apr. 15, 2008

very thick, but I added a handful of barley, this could have contributed. I also used milk instead of cream. next time, add more broth (if adding the barley). Good use of left over turkey. I also added carrots and corn for some veggies.

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Reviewer:

ahoffort

Reviewed: Feb. 22, 2008

This was great! The recipe seemed a little too thick, so I just added more milk and it turned out perfectly!!!

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Reviewer:

mandmharvey

Reviewed: Jan. 20, 2008

This recipe is very good, I did omit the bacon though and still tasted good. I have also tried this with cut up chicken and it is tasty as well.

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15 users found this review helpful

Reviewer:

Mary Grace Hynes

Cooking Level: Intermediate

Living In: Florissant, Missouri, USA

Reviewed: Jan. 1, 2008

Most excellent. Having never making it before, this was easy to follow and the "authorities" in the house (wife and daughter) give it two-thumbs up. They are already asking me to make another turkey so we have more leftovers. Don't know what else to say. Am looking forward to making another turkey.

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Reviewer:

M_DAWG

Cooking Level: Expert

Home Town: Atikokan, Ontario, Canada

Living In: Cold Lake, Alberta, Canada

Reviewed: Dec. 28, 2007

This recipe was great, I made several modifications to reduce calories/fat and it still had trememdous flavor. I doubled the rice, sub'd milk for 1/2 of the half and half. I also decreased the margarine to 1/4 c. and the flour 1/3 c. I used fresh thyme, rosemary and sage instead of the poultry seasoning (really added a amazing flavor) and I also subbed red wine for the sherry. It was a bit thin, so I added 2 cans of Fat free cr. of mushroom and added shredded carrot and chopped celery for color/texture. It was a hit! Loved it put it in my permanent keepers!

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Reviewer:

Lizzy

Cooking Level: Intermediate

Reviewed: Nov. 27, 2007

Great way to use leftover turkey! I added a carrot & potato chopped while the rice was simmering. I also substituted skim milk for the half & half and it was still creamy enough for us.

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13 users found this review helpful

Reviewer:

Burnt Toast

Cooking Level: Intermediate

Reviewed: Nov. 26, 2007

In the interest of reducing the fat in this recipe, I took other reviewers' advice and reduced the butter/flour by half. I also omitted the salt and used unsalted butter instead of margarine. Next time I'll reduce the butter/flour further since the soup still came out extremely thick - like gravy consistency. The flavor is very good but this recipe does need some tweaking.

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Reviewer:

Sushiqueen

Cooking Level: Intermediate

Living In: Mcminnville, Oregon, USA

Reviewed: Oct. 26, 2007

YUM! I made this for a crowd, so I made some changes. I used a whole white onion, several carrots, some corn, and celery. I used a cup of wild rice, a quart plus a can of chicken stock, and 3 cups of water. I had a 1 lb of ground turkey and 1 lb pork/bacon sausage. This was the meat I used. I added chicken stock granuales to taste. The end result was a real crowd pleaser. I finally know how to make a decent creamy soup perfect for those cold ND winter nights!

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