Turkey Wild Rice Soup



I hope everyone enjoyed their Thanksgiving. Ours was very bitter-sweet. We had to put down our Lady on Friday. She was 14 1/2 years old. It has been heartbreaking. We were very lucky to have had her. She was the best pet anyone could ever ask for and had the sweetest demeanor. It is so hard to see your children in pain over their pet. Absolutely heart wrenching. She will be very missed.

Before our Lady was sick I had every intention of posting some soup recipes made with some left over turkey from Thanksgiving. I hope some of you still have some turkey…so I hope you don’t mind that this and the next post will be about turkey soups.

I really enjoy cream soups. I know that they are not really healthy for you but they sure are good! This Turkey Wild Rice Soup is no exception!

Turkey Wild Rice Soup


  • 1/3 cup uncooked wild rice

  • 2 cups water

  •  6 tablespoons butter

  • 1/4 cup finely chopped onion
  • 1/4 cup finely chopped celery
  • 1/3 cup finely chopped carrots
  • 1/3 cup all-purpose flour

  • 4 cups turkey broth
  • 2 cups chopped cooked turkey
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/2 teaspoon lemon juice
  • 3/4 cup half-and-half cream


  1. Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
  2. Melt the butter in a soup pot over medium heat. Cook and stir the onion, carrots and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain.  Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2-5 more minutes.
  3. Stir in the wild rice, turkey, salt and pepper. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

I served the soup with some delicious leftover beer bread. This soup was comforting and filling. It was just what we needed.

During this past week there were a couple of bad things happen but our Lady’s passing has been the worst. My nieces and nephews were over for a couple of days so it was a bit hectic. In five days I only left my house twice to go to the vet and yesterday we decided to get out. We were going to start some Christmas shopping but decided to wait until this week and instead decided to go see Catching Fire which was pretty darn good and we also had a chance to stop at Portillo’s for some tasty food. The hamburgers there are awesome! After that we started putting up our Christmas stuff and are trying to get into the holiday spirit as hard as it may be. It was the worst week ever but we are trying to move along!

Let’s hope this week will be better!



Recipe source allrecipes




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