The first night I made the soup it was just OK in the flavor department. The next day we had leftover soup for lunch. I added fresh rosemary and more parsley. It still did not have the flavor we craved. The base is perfect. I just need more ideas for adding flavor to this wonderful soup.
Cream of Turkey & Wild Rice Soup
From EatingWell: November/December 2008
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.
49 Reviews for Cream of Turkey & Wild Rice Soup
I loved this!!.. i didn't have carrots and it still turned out really good. It does need just a little more salt, but i would only add it to the serving you are going to eat as to not OVER salt the whole pot of soup.
Great recipe for a less guilty creamy chicken wild rice soup. I used smoked chicken and it was wonderful. The smoky chicken added huge flavor.
I made this for my husband and I - VERY good and quite easy. I used 12 ounces of shredded rotisserie chicken; 2 tablespoons of flour; and a precooked package of Uncle Ben's long grain and wild rice. Only improvement I would make is to add more salt and pepper.
This was super thick. Tasted more like pot pie filing. This recipe resulted in a huge quantity of soup, so I ended up turning the leftovers into pot pie. My family liked it better as pot pie vs soup. Just covered with pie crust and baked at 400 for 30 minutes.