Turkey & Wild Rice Soup

Have you found ways to use up your Thanksgiving Turkey yet?  I had about 2 cups in my fridge, so I decided to make some Turkey & Wild Rice Soup tonight.  Avery proclaimed it to be the BEST SOUP EVAH.    {She has a cute accent!}  We all thought it was really flavorful and good. The original recipe for this soup, can be found in the December/January 2013 Taste of Home Magazine, page 85. 

Turkey & Wild Rice Soup

{click title for easy printable}

Turkey and Wild Rice soup with txt

Ingredients

  • ¼ cups Butter
  • 1-½ cup Finely Chopped Carrots
  • 2 stalks Celery Finely Chopped
  • 1 whole Medium Onion, Chopped
  • ½ cups Flour
  • 4 cups Chicken Broth
  • 3 cups Cooked Wild Rice {1 Box Uncle Bens Is Perfect}
  • 2 cups Half-and-half
  • 2 cups Cubed Turkey
  • 1 teaspoon Dried Parsley
  • Salt And Pepper, to taste

Cook Wild Rice according to package directions. In a large pot on the stove, melt butter, then add carrots, celery, and onion. Cook until tender, then stir in flour. Whisk in broth, and bring to a boil. Stir until nice and thick, about 10 minutes. Add remaining ingredients and reduce heat, simmering until serving time to allow flavors to meld.

~T

Wild Rice & Potato Soup

   Be sure to check out Post 1 for today: Old Timey Photos.

  This is a family favorite! And it’s SO easy, just make some rice, open a few cans and dump!  Creamy, hearty and delicious!

Wild Rice & Potato Soup

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Ingredients

  • 1 box (6 Oz) Uncle Bens Long Grain Rice, Cooked According To Package
  • 1 package (5.4 Oz) Lipton’s Mushroom Rice, Cooked According To Packet
  • 1 cup Diced Onion
  • 2 cups Diced Celery
  • 2 packages (3 Oz Each) Real Bacon Pieces
  • 2 containers fresh sliced mushrooms
  • 2 cans (10.75 Oz. Can) organic Potato Soup (Wolfgang puck is really good)
  • 1 can (10.75 Oz. Can) Cream Of Celery
  • 1 can (10.75 Oz. Can) organic Cream Of Mushroom
  • 2 cans (10.75 Oz. Can) Chicken Broth 
  • 2 cups Shredded Cheese
  • 1 quart Half-and-half

Cook rice according to directions on the packages; set aside. Sautee mushrooms, onions and celery in the bottom of a large pot (8-quart pot) over medium heat. Add all remaining ingredients (including the cooked rice) to the pot except the half-and-half. Heat through. Remove from heat and add half-and-half. Then place back on the stovetop over medium-low heat and warm until serving. Don’t boil or this soup will curdle. Makes a nice BIG batch!

Tastes best with a loaf of crusty French bread with an herb and garlic butter. Oh man, is it good together!

Dig in!

~T

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