Turkey And Wild Rice Soup Recipe

Name: Turkey And Wild Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter or 2 tablespoons margarine; 1 medium onion, chopped; 4 ounces mushrooms, sliced; 2 1/3 cups water; 2 cups chicken broth (or broth from cooked down turkey carcass); 1 (6 ounce) package long grain and wild rice blend; 2 tablespoons dry sherry (optional); 2 cups diced cooked turkey; 1 cup heavy cream; 1 egg yolk; pepper, ground,to taste; 1 tablespoon parsley; 1/4 teaspoon marjoram; 1/4 teaspoon thyme; 1/4 teaspoon sage; 1/8 cup soy sauce, (see note)

Servings: persons

2 tablespoons butter or 2 tablespoons margarine
1 medium onion, chopped
4 ounces mushrooms, sliced
2 1/3 cups water
2 cups chicken broth (or broth from cooked down turkey carcass)
1 (6 ounce) package long grain and wild rice blend
2 tablespoons dry sherry (optional)
2 cups diced cooked turkey
1 cup heavy cream
1 egg yolk
pepper, ground,to taste
1 tablespoon parsley
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon sage
1/8 cup soy sauce, (see note)

1
Melt butter in large saucepan over medium heat.
2
Add onion and mushrooms; cook 2 minutes, until onion is translucent.
3
Add water and broth; stir in rice mix and seasoning packet; ground pepper, parsley, marjoram, thyme, and sage, bring to a boil.
4
Reduce heat; cover and simmer 20 to 25 minutes until rice is tender.
5
Add sherry and boil 1 minute.
6
Add turkey. (See NOTE)
7
Reduce heat to low.
8
Mix cream and egg yolk; stir in a few spoonfuls of soup.
9
Add to soup in a slow steady stream, stirring constantly.
10
Add soy sauce. Cook only until slightly thickened and hot; do not boil.
11
NOTE: After rice cooks and turkey is added, add 3 more ladles of broth.
12
(Note: This is my own personal preference and addition to the recipe to enhance the flavor of the end product).

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons butter or 2 tablespoons margarine, 1 medium onion, chopped, 4 ounces mushrooms, sliced, 2 1/3 cups water, and more.

Yes, Turkey And Wild Rice Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Turkey And Wild Rice Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions