Cream Of Turkey And Wild Rice Soup Recipe

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Cream of Turkey and Wild Rice Soup

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


1Cook the wild rice in three cups of broth according to package directions. (Can be done ahead of time.)
2In a five-quart pot, sautee onions, carrots & celery in a little olive oil until tender. Add garlic and sautee gently for a few minutes.
3To 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.
4Bring soup to just before boil, reduce heat to medium low and add the peas, sage and half-and-half. Simmer for 15-30 minutes.
5Turn off the heat. Add wild rice. Taste the soup and adjust the seasoning.