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My review
Turkey Wild Rice Soup II
Galynn
"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
1 h 20 m servings 252 calsOriginal recipe yields 8 servings
- Adjust
- US
- Metric
Directions
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Prep
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Ready In
- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 252 calories; 15.2 g fat; 14.4 g carbohydrates; 14.3 g protein; 61 mg cholesterol; 795 mg sodium. Full nutrition
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Reviews
Read all reviews 155190 Ratings
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Most helpful positive review
1/17/2010
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 r...
Most helpful critical review
2/15/2011
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 ...
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1/17/2010
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 r...
12/2/2009
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 consisten...
11/30/2009
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...
11/29/2010
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 th...
12/6/2009
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 del...
12/31/2010
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 a...
11/26/2010
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 f...
1/25/2010
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.
12/10/2010
soup turned out tasty. enjoyed the texture and how much more like a meal it was than turkey soups past. Does need more broth than called for in recipe if you want it more soup-like and not stew...