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light wild rice and turkey soup

(1 rating)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

There is a grocery store in Minneapolis - Byerly's - that has this soup in their deli. The original recipe used ham, but can easily be lightened up by using turkey and evaporated skim milk. We usually have it in the days following Thanksgiving.

(1 rating)
yield 4 -6
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For light wild rice and turkey soup

  • 4 Tbsp
    butter
  • 1/2 c
    onion, minced
  • 1/3 c
    flour
  • 4 c
    chicken or turkey broth or stock
  • 3 c
    wild rice, cooked
  • 1/2 c
    carrot, shredded
  • 2/3 - 1 c
    turkey, shredded or diced
  • 1/4 c
    slivered almonds
  • 1 can
    (14 oz) light evaporated milk
  • 4 Tbsp
    sherry, optional or to taste
  • salt and pepper to taste

How To Make light wild rice and turkey soup

  • 1
    Melt butter in dutch oven, sauté onion until softened. Add flour and stir. Slowly add broth. Stir over medium heat until starting to thicken.
  • 2
    Add rice and carrots. Bring to a boil and lower heat to simmer for about 5 minutes.
  • 3
    Add turkey, almonds and milk. Stir until completely warmed. Stir in sherry, if you're using, and serve.
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