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.
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.
50 Reviews for Cream of Turkey & Wild Rice Soup
I've just made this soup, it's specially good after poor healthy eating during holidays. I've added orange juice, wine and soy sauce.
I just made the soup and it turned out excellent. However, I am trying to figure out what other spice to add to give it just a little more flavor.
I read this recipe while waiting in my doctor's exam room ... waiting, sadly, to find out that I had strep throat :( I went home and made a pot of this soup. I made two changes. 1) cooked the flour in a roux, 2) added a few handfuls of chopped kale. The soup turned out to be rich, roasty, soothing and delicious. Even a person who's ill can pull this off - easily.
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 packet in with the flour. I forgot the parsley but I don't think we missed it!
I think next time I'll add some spinach in just because I love spinach in soup.
This reheats very well!