Turkey Wild Rice Soup Recipes

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TURKEY WILD RICE SOUP



Turkey Wild Rice Soup image

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

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

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



Turkey Wild Rice Soup image

Two Minnesota delicacies, turkey and wild rice, are the stars of this sensational soup. Be prepared to serve seconds! -Terri Holmgren, Swanville, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 45m

Yield 12 servings (about 3 quarts).

Number Of Ingredients 12

1/2 cup butter, cubed
2 carrots, finely chopped
2 celery ribs, finely chopped
1 medium onion, chopped
1/2 cup all-purpose flour
4 cups chicken or turkey broth
2 cups cooked wild rice
2 cups cubed cooked turkey
2 cups half-and-half cream
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/4 teaspoon pepper

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 :

TURKEY AND WILD RICE SOUP



Turkey and Wild Rice Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced 1/4 inch thick
3 leeks (white and light green parts only), halved lengthwise and thinly sliced crosswise
3 carrots, sliced 1/4 inch thick
Kosher salt and freshly ground pepper
2 teaspoons chopped fresh thyme
4 cups low-sodium chicken broth
Zest of 1 lemon (removed in wide strips with a vegetable peeler), plus 2 teaspoons lemon juice
3 bay leaves (preferably fresh)
12 ounces cooked turkey (white and dark meat; skin removed), cut into cubes (about 3 cups)
1 cup wild rice blend
6 cups baby spinach (about 7 1/2 ounces)

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.

SMOKED TURKEY WITH WILD RICE



Smoked Turkey with Wild Rice image

Provided by Food Network

Categories     main-dish

Time 6h20m

Yield Forty eight 16-ounce servings

Number Of Ingredients 12

1 whole smoked turkey
6 ounces chicken base
4 ounces liquid smoke
8 red peppers
4 ribs celery
2 carrots
2 onions
1 pound wild rice
1 1/2 pounds butter
3 1/2 cups all-purpose flour
1 teaspoon white pepper ground
12 cups half-and-half

Steps:

  • For the stock: Remove the skin from the turkey. Remove the meat from the bones, cut the meat into a medium dice and reserve for later use. Place the bones in a large stock pot. Add 3 gallons water, the chicken base and liquid smoke. Simmer for 4 hours then strain through cheesecloth. Cool and then skim off the fat from the top of the liquid.
  • For the soup: Roast the red peppers. Place the peppers under the broiler until the skins become charred. Then place the peppers in a container and cover with a lid. Sweat the peppers until the skin peels off easily. Remove the skin and seeds. Dice the peppers, celery, carrots and onions. Set aside.
  • Cook the wild rice in 8 cups water for approximately 1 hour.
  • To assemble, melt the butter in large pot. Add the diced carrots, celery and onions. Cook for 5 minutes. Add the flour and cook another 5 minutes. Add the 3 gallons of turkey stock and simmer about 15 minutes. Place in a blender and puree the vegetables. Put the puree back into the pot and add the diced turkey, roasted peppers and rice. Stir in the half-and-half.
  • Serve while hot.

TURKEY AND WILD RICE SOUP



Turkey and Wild Rice Soup image

My dear friend Shirley shared this recipe with me several years ago. Every time I think of her, I make the soup. I sometimes add a cup of cheddar cheese at the end and melt it in for an extra measure of comfort. -Carol Brault, Woodville, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 14

1/2 cup uncooked wild rice
4 cups water
1/2 cup butter, cubed
8 ounces red potatoes (about 2 medium), chopped
1 medium onion, chopped
1 celery rib, chopped
1 medium carrot, chopped
2 garlic cloves, minced
1/2 cup all-purpose flour
3 cups chicken broth
2 cups half-and-half cream
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
2 cups cubed cooked turkey or chicken

Steps:

  • In a saucepan, combine rice and water; bring to a boil over high heat. Reduce heat; simmer, covered, 30 minutes., Meanwhile, in a Dutch oven, heat butter over medium heat. Add potatoes, onion, celery and carrot; cook and stir 6-8 minutes or until almost tender. Add garlic; cook 1 minute longer., Stir in flour until blended; cook and stir 2 minutes. Gradually stir in broth and undrained rice. Bring to a boil over medium-high heat; cook and stir 1-2 minutes or until slightly thickened., Add cream, salt and rosemary; return to a boil. Simmer, uncovered, 15-20 minutes or until rice is tender, stirring occasionally. Stir in turkey; heat through.

Nutrition Facts : Calories 338 calories, Fat 19g fat (12g saturated fat), Cholesterol 98mg cholesterol, Sodium 832mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

TURKEY WILD RICE SOUP II



Turkey Wild Rice Soup II image

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

⅔ cup uncooked wild rice
2 cups water
6 tablespoons butter
¼ cup finely chopped onion
¼ cup finely chopped celery
⅓ cup all-purpose flour
4 cups turkey broth
⅓ cup shredded carrot
2 cups chopped cooked turkey
½ teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup chopped slivered almonds
½ teaspoon lemon juice
¾ cup half-and-half cream

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 AND WILD RICE SOUP



Turkey and Wild Rice Soup image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a hearty and warm dinner? Enjoy this turkey soup made with rice - ready in 40 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 10

Number Of Ingredients 11

1 tablespoon butter
2 tablespoons canola or soybean oil
1/2 cup Gold Medal™ all-purpose flour
2 cups water
2 cups cut-up cooked turkey, chicken or ham
3 1/2 cups Progresso™ chicken broth (from 32 oz carton)
1 jar (4.5 oz) sliced mushrooms, drained
2 tablespoons instant chopped onion
1 package (6 ounces) original-flavor long-grain and wild rice mix
2 cups original soy milk or fat-free (skim) milk
1/4 cup slivered almonds, toasted*

Steps:

  • Melt butter in 5-quart Dutch oven over medium heat. Stir in oil and flour with wire whisk until well blended. Stir in water, turkey, water, broth, mushrooms, onion, rice and rice seasoning packet.
  • Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-low. Cover and simmer about 25 minutes or until rice is tender.
  • Stir in soy milk; heat just to boiling. Remove from heat. Sprinkle each serving with almonds.

Nutrition Facts : Calories 190, Carbohydrate 14 g, Cholesterol 25 mg, Fiber 1 g, Protein 13 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 480 mg, Sugar 2 g, TransFat 0 g

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