Cream of Turkey & Wild Rice Soup

From EatingWell: November/December 2008 — Subscribe Now!

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:

"This was really easy and good. I used the box of Uncle Ben's long grain & wild rice, incl the season pkg. The only adjust. was the broth, I ended up using more because the soup was so thick. I skipped the sour cream....don't need...

Comments

Comment	Posted
This was really easy and good. I used the box of Uncle Ben's long grain & wild rice, incl the season pkg. The only adjust. was the broth, I ended up using more because the soup was so thick. I skipped the sour cream....don't need it. I will definitely will make this again. bsl0619	3 weeks 5 days ago
Picked up an Eating Well magazine while waiting for car to be repaired. I'm hooked--both Root Veggie and Turkey Soup recipes were outstanding. I now do my recipe "looking" at Eating Well online. One problem is that I live in a very rural area and have some difficulty finding ingredients. . . karen, Harrisville, MI	7 weeks 5 days ago
I make this soup at least two times a month. It is so yummy! I have shared with all my friends as well and they love it too! Alex Diharce, San Antonio, TX	7 weeks 5 days ago
I've made this about 6 times since I saw the recipe in the magazine. I add a whole lot more veggies and make it a little stew like. This is a great recipe for using as a base and letting your imagination run wild...even my kids love it! sunny, Portland, OR	7 weeks 5 days ago
I loved this soup and have made it several times. Perfect for a winter evening meal with a salad. Ruth, Reston, VA	7 weeks 5 days ago
This soup instantly became a family favorite - it is delicious and very easy - if you are short on time, buy a rotisserie chicken from the store and shred it rather than making the chicken yourself. annmarie, Ann Arbor, MI	7 weeks 5 days ago
I used regular wild rice (not instant) and frozen chopped carrots, onions, and celery. It was great and my whole family ate it up. Heidi, Los Alamos, NM	7 weeks 5 days ago
This turned out very well!! My husband asked me to make it again tonight and we just finished it last night!! I used long cooking wild rice, more chicken broth & onion instead of shallots. Plus more fresh mushrooms than called for. Great way to use up the left over turkey. Holly, Barneveld, NY	7 weeks 5 days ago
I tweaked the heck out of it and it was very good. I used double the broth, added a clove of roasted garlic, added dried marjoram, some allspice, and a touch of apple pie spice (yes!) and lots more pepper plus it still needed something, so added a handful of parmesan. Didn't have shallots on hand, so used half an onion and increased the amt of vegs. Also used long cooking rice, cooked in chicken broth, so added it at the end with the turkey. Sauteed with a bit of butter for flavor and used whole wheat pastry flour instead of white flour. Added a handful of parsley and might add some chopped fresh baby spinach the next time to up the vitamins. My sweetie said it was "restaurant qualify" so I guess I'll make it again! Chum, Brooklyn, NY	7 weeks 5 days ago
This recipe absolutely rocks!! It is rich and creamy and delicious! What a great way to use up the extra turkey from the holidays. The recipe is quick, easy and requires very few ingredients. Wonderful! Thanks Eating Well! Correnna, Las Vegas, NV	7 weeks 5 days ago