Light Wild Rice and Turkey Soup

Light Wild Rice And Turkey Soup Recipe

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Carolyn Haas


There is a grocery store in Minneapolis - Byerly's - that has this soup in their deli. The original recipe used ham, but can easily be lightened up by using turkey and evaporated skim milk. We usually have it in the days following Thanksgiving.


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20 Min
10 Min
Stove Top


  • 4 Tbsp
  • 1/2 c
    onion, minced
  • 1/3 c
  • 4 c
    cooked chicken or turkey broth or stock
  • 3 c
    wild rice, cooked
  • 1/2 c
    carrot, shredded
  • 2/3 c
    turkey, shredded or diced
  • 1/4 c
    slivered almonds
  • 1 can(s)
    (14 oz) light evaporated milk
  • 4 Tbsp
    sherry, optional or to taste
  • ·
    salt and pepper to taste

How to Make Light Wild Rice and Turkey Soup


  1. Melt butter in dutch oven, sauté onion until softened. Add flour and stir. Slowly add broth. Stir over medium heat until starting to thicken.
  2. Add rice and carrots. Bring to a boil and lower heat to simmer for about 5 minutes.
  3. Add turkey, almonds and milk. Stir until completely warmed. Stir in sherry, if you're using, and serve.

Printable Recipe Card

About Light Wild Rice and Turkey Soup

Course/Dish: Cream Soups
Main Ingredient: Rice/Grains
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #leftover turkey

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