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

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

252.2 calories; 14.3 g protein; 14.4 g carbohydrates; 60.9 mg cholesterol; 794.5 mg sodium. Full Nutrition

Reviews (176)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/22/2010
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. Read More
(50)

Most helpful critical review

Rating: 3 stars
02/16/2011
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! Read More
(9)
217 Ratings
  • 5 star values: 156
  • 4 star values: 49
  • 3 star values: 9
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
01/21/2010
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. Read More
(50)
Rating: 5 stars
12/01/2009
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. Read More
(38)
Rating: 5 stars
12/02/2009
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"! Read More
(38)
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Rating: 5 stars
12/07/2009
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! Read More
(19)
Rating: 5 stars
12/01/2010
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! Read More
(18)
Rating: 5 stars
01/05/2011
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! Read More
(13)
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Rating: 5 stars
12/02/2010
We had this tonight from smoked turkey leftovers; hubby went back for seconds and the kids (10 12) loved it. I served it with sliced French bread brushed with melted butter and baked at 400 for 10 mins. Nice job! This is a keeper! The lemon juice added a touch of "brightness" to the dish. Read More
(11)
Rating: 5 stars
01/27/2010
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. Read More
(9)
Rating: 3 stars
02/16/2011
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! Read More
(9)