CREAM OF TURKEY AND WILD RICE SOUP
A dear friend brought me some of this soup when I was ill-and it instantly hit the spot. I asked her for the recipe and I've made it several times since, especially when I have leftover turkey to use up. Now I like to take it to friends when they're not feeling well. It's just the filling meal to warm you up on a cold, wintry day! -Doris Cox, New Freedom, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.
Nutrition Facts : Calories 364 calories, Fat 21g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 857mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
CREAMY TURKEY WILD RICE SOUP
Creamy Turkey Wild Rice Soup is a creamy and delicious hearty soup filled with wild rice, veggies, and perfect for using up leftover turkey!
Provided by Alyssa Rivers
Categories Dinner Main Course Soup
Time 30m
Number Of Ingredients 13
Steps:
- In a large stock pot over medium high heat, add olive oil, mushrooms, carrots, celery and onion. Cook about 5 minutes until tender. Add the flour and cook for 1-2 minutes more.
- Add the broth and bring to a boil. Add in the wild rice and reduce to a simmer and cook the rice until tender.
- Add the turkey gravy, half and half, and turkey and cook until heated through. Add salt and pepper to taste and garnish with freshly chopped parsley.
Nutrition Facts : Calories 414 kcal, Carbohydrate 44 g, Protein 27 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 76 mg, Sodium 802 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
TURKEY WILD RICE SOUP
You can use long grain white rice for all or part of the wild rice, but reduce simmering time to 20 to 30 minutes.
Provided by Jordanna Novak
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h15m
Yield 9
Number Of Ingredients 13
Steps:
- 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.
- Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Allow to cool and then crumble. Set aside.
- 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.
Nutrition Facts : Calories 409 calories, Carbohydrate 17 g, Cholesterol 55.6 mg, Fat 29.8 g, Fiber 0.8 g, Protein 17.9 g, SaturatedFat 10 g, Sodium 1137.4 mg, Sugar 0.8 g
TURKEY WILD RICE SOUP II
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.
Provided by Galynn
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.4 g, Cholesterol 60.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 14.3 g, SaturatedFat 7.8 g, Sodium 794.5 mg, Sugar 1.5 g
TURKEY WILD RICE SOUP
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender., Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
Nutrition Facts :
CREAM OF TURKEY AND WILD RICE SOUP
Steps:
- This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
- 1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
- 2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
- TIP: Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice-some brands labeled "quick" take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.
- Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
CREAM OF TURKEY & WILD RICE SOUP
Got leftover cooked chicken or turkey? Cook up a pot of soup! This recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Rice Soup Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
- Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
Nutrition Facts : Calories 377.7 calories, Carbohydrate 28.5 g, Cholesterol 79.7 mg, Fat 10.6 g, Fiber 2.7 g, Protein 36.9 g, SaturatedFat 3.7 g, Sodium 364.1 mg, Sugar 2.8 g
TURKEY AND WILD RICE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a medium dutch oven over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons butter and cook until melted. Add the leeks and carrots and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.
- Add the thyme and stir to combine. Add the chicken broth, lemon zest, bay leaves and 3 cups water. Bring to a boil, then reduce the heat to medium to maintain a simmer. Add the turkey and wild rice; simmer until the rice is just tender, 13 to 15 minutes.
- Add the spinach and simmer until wilted, about 1 minute. Discard the bay leaves and lemon zest and stir in the lemon juice; season with salt and pepper. Divide the soup among bowls.
CREAMY TURKEY WILD RICE SOUP
This Creamy Turkey Wild Rice Soup is SO good! Made with leftover turkey (or chicken), wholesome vegetables, roasted mushrooms and hearty wild rice, this cozy meal is loaded with flavor. Add in a creamy broth that's adjustable to your personal taste, topped off with grated parmesan and parsley. Every spoonful is incredibly delicious!
Provided by Christine McMichael
Time 50m
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F.
- In a dutch oven or stock pot, lightly sauté the garlic and chopped onion in the oil over medium-high heat.
- Add in the chopped carrots and celery and continue to sauté for about 5-7 minutes.
- Add in the wild rice and chicken broth, then bring to a simmer.
- Cover and simmer for 30 minutes.
- While the soup is cooking, place the sliced mushrooms on a roasting pan (or baking sheet) and drizzle with a little bit of extra oil.
- Add salt and pepper to taste.
- Place the mushrooms in the oven and roast for 20 minutes.
- Remove about 2 Tablespoons of the warm broth from the soup and whisk together with the yogurt or sour cream in a small bowl.
- Add in salt and pepper to taste, then pour into the soup and mix.
- Add in the roasted mushrooms, sage, parsley, and lemon juice.
- Remove from heat and add more salt and pepper to taste (if desired).
- Top with grated parmesan (optional) and enjoy!
Nutrition Facts : Calories 374 kcal, Carbohydrate 42 g, Protein 21 g, Fat 15 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 34 mg, Sodium 948 mg, Fiber 5 g, Sugar 6 g, UnsaturatedFat 10 g, ServingSize 1 serving
CREAMY TURKEY AND WILD RICE SOUP
Make and share this Creamy Turkey and Wild Rice Soup recipe from Food.com.
Provided by Grace Lynn
Categories Poultry
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- For the turkey broth.
- Melt butter in large Dutch oven over medium-high heat. Cook onions, celery and turkey carcass until lightly browned, about 5 minutes. Add wine and chicken broth and simmer over medium-low heat for 1 hour. Strain broth, discarding solids.
- For the soup.
- Wipe out Dutch oven and toast rice over medium heat until rice begins to pop, 5 to 7 minutes. Stir in turkey broth, carrots, thyme and baking soda and bring to boil. Reduce heat to low and simmer, covered, until rice is tender, about 1 hour.
- Whisk flour and cream in bowl until smooth. Slowly whisk flour mixture into soup. Add turkey and simmer until soup is slightly thickened, about 10 minutes. Season with salt and pepper. Serve.
Nutrition Facts : Calories 563.2, Fat 23.9, SaturatedFat 13.1, Cholesterol 117.7, Sodium 217.8, Carbohydrate 36.6, Fiber 3.1, Sugar 4.8, Protein 31.4
CREAMY WILD-RICE SOUP WITH SMOKED TURKEY
This came from Cooking Light 2001 magazine and it has been our favorite since I found it. It is the best cold, rainy, gloomy, any day soup ever!!
Provided by Pie9297
Categories Poultry
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown.
- Stir in broth scraping pan to loosen browned bits.
- Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender.
- Combine flour and milk in a small bowl stirring with a whisk.
- Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick.
- Stir in sherry and salt.
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