Cream of Turkey and Wild Rice Soup

Recipe Rating:	1 Rating5
Categories:	Other Appetizers, Turkey Soups, Cream Soups, Healthy, Poultry Appetizers
Keywords:	Cream, comfort, Thanksgiving, Entree, leftovers, lunch, warm, autumn, hearty, winter, wild rice, cold-weather
Serves:	10-12
Prep Time:	30 Min
Cook Time:	1 Hr

Ingredients

1 qt	mushroom broth (or desired flavor)
2 can(s)	cream of mushroom soup
	turkey drippings, skimmed of fat
	left over turkey - any amount
1 c	wild rice, uncooked
1 bx	10 oz. frozen peas, thawed
2 lg	carrots, chopped
2 lg	celery stalks, chopped
1/2 lg	onion, chopped
1/2 c	half and half or cream
2 clove	garlic, minced
2 tsp	rubbed sage, or dolman sage
	olive oil for sauteeing
	salt & black pepper, to taste
	water

Pinched by knp6666, and 22 more.

Tiffany Pennington

Full Flavored

Accord, NY (pop. 25,364)

tlpnightwatcher

Member Since Oct 2010

Tiffany's Notes:

I make this with Thanksgiving left-over turkey and a few pantry staples. All the ingredients are usually easy to find in the supermarket at Thanksgiving time - and marked down to boot!

Directions

Cook the wild rice in three cups of broth according to package directions. (Can be done ahead of time.)

In a five-quart pot, sautee onions, carrots & celery in a little olive oil until tender. Add garlic and sautee gently for a few minutes.

To the pot, add turkey. leftover broth and turkey drippings. Stir in cream of mushroom soup and add water (or more broth) until the soup reach the desired consistency.

Bring soup to just before boil, reduce heat to medium low and add the peas, sage and half-and-half. Simmer for 15-30 minutes.

Turn off the heat. Add wild rice. Taste the soup and adjust the seasoning.