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cream of turkey and wild rice soup

(1 rating)
tlpnightwatcher avatar
Recipe by
Tiffany Pennington
@tlpnightwatcher
Greenville, NY

I make this with Thanksgiving left-over turkey and a few pantry staples. All the ingredients are usually easy to find in the supermarket at Thanksgiving time - and marked down to boot!

(1 rating)
yield 10 -12
prep time 30 Min
cook time 1 Hr

Ingredients For cream of turkey and wild rice soup

  • 1 qt
    mushroom broth (or desired flavor)
  • 2 can
    cream of mushroom soup
  • turkey drippings, skimmed of fat
  • left over turkey - any amount
  • 1 c
    wild rice, uncooked
  • 1 box
    10 oz. frozen peas, thawed
  • 2 lg
    carrots, chopped
  • 2 lg
    celery stalks, chopped
  • 1/2 lg
    onion, chopped
  • 1/2 c
    half and half or cream
  • 2 clove
    garlic, minced
  • 2 tsp
    rubbed sage, or dolman sage
  • olive oil for sauteeing
  • salt & black pepper, to taste
  • water

How To Make cream of turkey and wild rice soup

  • 1
    Cook the wild rice in three cups of broth according to package directions. (Can be done ahead of time.)
  • 2
    In a five-quart pot, sautee onions, carrots & celery in a little olive oil until tender. Add garlic and sautee gently for a few minutes.
  • 3
    To the pot, add turkey. leftover broth and turkey drippings. Stir in cream of mushroom soup and add water (or more broth) until the soup reach the desired consistency.
  • 4
    Bring soup to just before boil, reduce heat to medium low and add the peas, sage and half-and-half. Simmer for 15-30 minutes.
  • 5
    Turn off the heat. Add wild rice. Taste the soup and adjust the seasoning.
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