Cream of Turkey and Wild Rice Soup

Cream Of Turkey And Wild Rice Soup Recipe

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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


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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


  • 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.

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