Turkey Wild Rice Soup II Recipe - Allrecipes.com
Turkey Wild Rice Soup II Recipe
  • READY IN ABOUT 1½ hrs

Turkey Wild Rice Soup II

Read Reviews (82)

"This soup will warm your home and your heart. True Northern comfort food. Save Thanksgiving and Christmas turkey leftovers just so that you can make this yummy soup. I created this recipe using leftovers that I had frozen." —  

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Ingredients Edit and Save

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Original recipe makes 8 servings Change Servings
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Directions

  1. Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
  2. Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
  3. Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.
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  • PREP 20 mins
  • COOK 1 hr
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 02, 2009

This soup is AWESOME! I only made a few moderations to the recipe. I excluded the almonds, salt (used a little bit of garlic salt w/parsley), and added one cup of half-and-half. The consistency was great and it had excellent flavor! My family loved it! This is certainly a "keeper"!

— 
Most Helpful Critical Review
Feb 16, 2011

This was a nice option for using up the last of the Thanksgiving day turkey. Warm, creamy and filling. The only reason I didn't give 4 stars is that I followed the directions to a tee and found it was really lacking in seasoning (for my taste and that may just be a regional difference). Otherwise, my Dad and I really enjoyed it! Thanks for listing!

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Jan 21, 2010

I put in about a cup each of carrots and celery, finely dicing the carrots and cooking them along with the onions. Used whole milk rather than half-and-half. No almonds. So, pretty true to the recipe overall. It tasted amazing, and I will definitely make it again.

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Dec 01, 2009

This is a great recipe. I wanted to use my leftovers without going to the store. I did this but I had to change the recipe a little bit. For the turkey broth I used my leftover gravy and I added 2 cups of water to that. I used 1 percent milk instead of half and half. I also used a packet of cheddar potato soup mix by Bear Creek. I have to say this soup was better than any soup I have ever had at any resteraunt. I am making one more batch in a couple days and freezing it for a cold winter night.

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Dec 07, 2009

This recipe is definitely a keeper! I only made a couple of changes - added sliced mushrooms and fresh parsley. I didn't have enough turkey stock and used chicken broth...it still came out delicious!

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Jan 27, 2010

this is delicious. Extra veggies don't hurt! And for lack of half//half and cream, I used 2 percent milk. The lemon is a good addition.

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Jan 05, 2011

This soup is the BEST! I did change a little - used Rice-A-Roni long grain & wild rice instead of uncooked, and didn't add the lemon juice (I will try that one day) but I made two batches with all my leftover turkey. I have 12 portions frozen for lunches - YUM!

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Dec 01, 2010

This recipe was delicious! The only change I made, because my husband does not really like pieces of cooked onion or celery in soup, is that I pureed the soup in a blender right before adding the rice and turkey. The result was incredible...it made the broth even creamier than before and silky smooth. Delicious!

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Nutrition

  • Calories
  • 252 kcal
  • 13%
  • Carbohydrates
  • 14.4 g
  • 5%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 14.3 g
  • 29%
  • Sodium
  • 795 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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