soups salads | turkey

Creamy Turkey Wild Rice Soup

Prep Time: 15 minutes Cooking Time: 1 hour and 15 minutes 8 servings

Products Included In Recipe


2 cups | 500 ml turkey breast, cooked and chopped
2 tsp | 10 ml canola oil
1 cup | 250 ml carrot, chopped
1 cup | 250 ml onion, finely chopped
1 cup | 250 ml fresh mushrooms, chopped
1 tsp | 5ml fresh rosemary, chopped (or 1/4 tsp dried)
1/4 tsp | 1.25 ml black pepper
3 cloves garlic, minced
4 cups | 1 L chicken or turkey broth
4 cups | 1 L water
1 cup | 250 ml uncooked wild rice
1/3 cup | 75 ml flour
1/2 cup | 125 ml 3% milk
2 tbsp | 30 ml dry sherry
to taste sea salt


Heat oil in a Dutch oven or large soup pot over medium high heat. Add carrot, onion, mushrooms, rosemary, pepper and garlic. Sauté for 8 minutes, or until browned.
Stir in broth and water, scraping the bottom of the pot to loosen browned bits. Stir in turkey and rice then bring to a boil. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender.
Lightly spoon flour into a dry measuring cup and level with a knife. Combine flour and milk in a small bowl, stirring with a whisk then add to pot.
Cook soup over medium heat until thick (approximately 8 minutes), stirring frequently. Stir in sherry and serve.

Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd.,
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