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Turkey Wild Rice Soup Recipe

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This recipe for Turkey Wild Rice Soup is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 Tbsp butter

2 cups mirepoix (diced onions, celery and carrots)

½ cup sliced mushrooms (optional)

¼ cup flour

3 cups chicken stock

¼ cup sherry or dry white wine

1 cup cooked leftover wild rice (white or brown rice can also be used)

1 cup leftover turkey, chopped
Directions:
Directions:
Heat one Tbsp of butter in a large stockpot over medium heat. Add in mirepoix and mushrooms (if using) and sauté for 10 minutes until vegetables are tender. Add in the remaining butter and melt. Whisk in flour and continue to cook for approximately 3 minutes until roux is a nice, golden brown color. Stir in chicken broth until there are no lumps left. Add sherry, rice and turkey. Allow to simmer 20 minutes until heated through. Season with salt and pepper as needed.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes prep (all leftovers); 35 minutes cook time
Personal Notes:
Personal Notes:
This is a great Thanksgiving leftover meal. We make extra turkey and wild rice just for this leftover occasion!

 

 

 

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