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Cream of Turkey & Wild Rice Soup

November/December 2008

Your rating: None Average: 3.9 (225 votes)

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.



READER'S COMMENT:
"I made this last night to use up the last of our Thanksgiving turkey and it was fantastic. I did add 2c extra broth and 1t of herbs de provence. Also I got some store brand wild rice mix similar to rice-a-roni and tossed the sesoning...
Cream of Turkey & Wild Rice Soup

49 Reviews for Cream of Turkey & Wild Rice Soup

01/15/2013
Anonymous
More Flavor

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.

Great texture, hearty, comforting soup.
Comments
03/05/2012
awesome

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.

filling,easy
Comments
02/15/2012
Anonymous
Lovely with smoked chicken

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.

Comments
01/25/2012
Anonymous
Cream of Turkey & Wild Rice Soup

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.

Easy, quick and good
Comments
01/16/2012
Better pot pie filling

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.

Easy recipe, good for using up leftovers
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