Cream of Turkey and Wild Rice Soup

Cream Of Turkey And Wild Rice Soup

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Tiffany Pennington


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!


★★★★★ 1 vote

30 Min
1 Hr


  • 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 box
    10 oz. frozen peas, thawed
  • 2 large
    carrots, chopped
  • 2 large
    celery stalks, chopped
  • 1/2 large
    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
  • ·

How to Make Cream of Turkey and Wild Rice Soup


  1. Cook the wild rice in three cups of broth according to package directions. (Can be done ahead of time.)
  2. 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.
  3. 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.
  4. 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.
  5. Turn off the heat. Add wild rice. Taste the soup and adjust the seasoning.

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