Turkey Wild Rice Soup recipe

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Ingredients

3 (10.5 ounce) cans condensed chicken broth
2 cups water
½ cup finely chopped green onions
½ cup uncooked wild rice
8 slices bacon
½ cup margarine
¾ cup all-purpose flour
½ teaspoon salt
¼ teaspoon poultry seasoning
⅛ teaspoon ground black pepper
2 cups half-and-half cream
1 ½ cups cooked, diced turkey meat
2 tablespoons dry sherry

Nutrition Info

409 calories
carbohydrate: 17 g
cholesterol: 55.6 mg
fat: 29.8 g
fiber: 0.8 g
protein: 17.9 g
saturatedFat: 10 g
servingSize: -
sodium: 1137.4 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large pot over medium heat, combine chicken broth, water, green onions and wild rice. Bring to a boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.

  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.

  3. When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, poultry seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in half-and-half and cook until thickened, 2 minutes. Stir half-and-half mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.

Recipe Yield

9 servings

Recipe Note

You can use long grain white rice for all or part of the wild rice, but reduce simmering time to 20 to 30 minutes.

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