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Creamy Turkey and Wild Rice Soup

Creamy Turkey and Wild Rice Soup

  • Serves 4
  • Prep time 15 minutes
  • Cook time 45 minutes

Nutrition facts

Per serving: Calories – 438; Protein – 44 g; Fat – 12 g; Carbohydrates – 40 g; Fibre – 5 g; Iron – 2 mg; Calcium – 98 mg; Sodium – 1,465 mg
This delicious and hearty recipe for creamy turkey and rice soup is a great way to use up your turkey leftovers.

Ingredients

  • 180 ml (3/4 cup) of wild rice
  • 15 ml (1 tbsp) of butter
  • 1 onion, chopped
  • 5 ml (1 tsp) of garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 container of mushrooms (227 g), chopped
  • 60 ml (1/4 cup) of flour
  • 1.5 l (6 cups) of chicken stock
  • Salt and pepper to taste
  • 750 ml (3 cups) of cooked, diced turkey
  • 125 ml (1/2 cup) of 15% cooking cream
  • 60 ml (1/4 cup) of fresh flat-leaf parsley, chopped

Steps:

  1. Rinse the wild rice in a fine strainer under cold water.
  2. Place the wild rice in a pot and cover with cold water. Cook for 35 to 50 minutes until it is tender without bursting. Drain.
  3. In another pot, melt the butter over medium heat. Cook the onion and garlic for 1 minute.
  4. Add the carrots, celery and mushrooms. Cook for 4 minutes.
  5. Sprinkle with flour and stir. Pour in the chicken stock. Season with salt and pepper. Bring to a boil, stirring.
  6. Add the turkey, cream, wild rice and parsley. Bring to a boil and then simmer over low heat for 5 minutes.


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