Creamy Turkey and Wild Rice Soup Recipe

Creamy Turkey and Wild Rice Soup

Finish off the last of your turkey leftovers with this filling soup recipe.

Serves: 6Prep: 15 minutesCook: 55 minutesTotal: 1 hour 10 minutesDifficulty: Easy

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Serves: 6

Ingredients

  • 1⁄2 cup wild rice
  • 2 cups water
  • 2 tablespoons butter
  • 1⁄2 yellow onion chopped
  • 2 stalks Simple Truth Organic™ Celery Hearts, chopped
  • 4 ounces Simple Truth Organic™ Sliced White Mushrooms
  • 2 tablespoons all-purpose flour
  • 3 cups Simple Truth Organic™ Free Range Chicken Broth Fat Free
  • 4 cups leftover turkey (or substitute a rotisserie chicken), cut into bite-sized pieces
  • 1⁄2 teaspoon coarse salt
  • 1⁄2 teaspoon curry powder
  • 1⁄2 teaspoon dry mustard
  • 1⁄2 teaspoon dried parsley flakes
  • 1⁄2 teaspoon white pepper
  • 1⁄2 cup sherry
  • 1 cup Simple Truth Organic™ Half & Half

Directions

  • Preheat oven to 350°F.
  • Rinse wild rice until water runs clear. Add 2 cups of water and a few dashes of salt to large saucepan, then bring rice to a boil. Cover and simmer for 45 minutes or until rice is tender. Drain excess water.
  • Meanwhile, in large stockpot, melt butter over medium heat. Cook onion and celery for 5 minutes until softened. Stir in mushrooms and cook an additional 3 to 4 minutes.
  • Stir in flour until vegetables are coated, then gradually blend in chicken broth until well combined. Add turkey; stir and cook 3 to 4 minutes until slightly thickened.
  • Add wild rice, salt, curry powder, dry mustard, parsley flakes and white pepper. Stir to combine, then slowly stir in sherry and half and half and reduce heat to simmer, stirring occasionally; do not boil. Note: heavy cream can be used in place of half & half.

Serves: 6

Ingredients

  • 1⁄2 cup wild rice
  • 2 cups water
  • 2 tablespoons butter
  • 1⁄2 yellow onion chopped
  • 2 stalks Simple Truth Organic™ Celery Hearts, chopped
  • 4 ounces Simple Truth Organic™ Sliced White Mushrooms
  • 2 tablespoons all-purpose flour
  • 3 cups Simple Truth Organic™ Free Range Chicken Broth Fat Free
  • 4 cups leftover turkey (or substitute a rotisserie chicken), cut into bite-sized pieces
  • 1⁄2 teaspoon coarse salt
  • 1⁄2 teaspoon curry powder
  • 1⁄2 teaspoon dry mustard
  • 1⁄2 teaspoon dried parsley flakes
  • 1⁄2 teaspoon white pepper
  • 1⁄2 cup sherry
  • 1 cup Simple Truth Organic™ Half & Half

Directions

  • Preheat oven to 350°F.
  • Rinse wild rice until water runs clear. Add 2 cups of water and a few dashes of salt to large saucepan, then bring rice to a boil. Cover and simmer for 45 minutes or until rice is tender. Drain excess water.
  • Meanwhile, in large stockpot, melt butter over medium heat. Cook onion and celery for 5 minutes until softened. Stir in mushrooms and cook an additional 3 to 4 minutes.
  • Stir in flour until vegetables are coated, then gradually blend in chicken broth until well combined. Add turkey; stir and cook 3 to 4 minutes until slightly thickened.
  • Add wild rice, salt, curry powder, dry mustard, parsley flakes and white pepper. Stir to combine, then slowly stir in sherry and half and half and reduce heat to simmer, stirring occasionally; do not boil. Note: heavy cream can be used in place of half & half.