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Cream of Turkey & Wild Rice Soup. I did use Lundeberg's Wild rice Blend instead of wild rice-cost factor-wild rice is not inexpensive-but the Lundeberg's wild rice blend was available at Costco-so I am relieved that I like this soup since I eat turkey year round. Serve this turkey wild rice soup with a nice, crispy romaine salad and a loaf of crusty bread for a complete meal.
To begin with this particular recipe, we have to first prepare a few components. You can have brad's cream of turkey soup with wild rice using 14 ingredients and 6 steps. Here is how you cook it.
Ingredients needed to make Brad's cream of turkey soup with wild rice:
- 5 cups shredded left over turkey
- 5 celery stalks, sliced thin
- 3 large carrots, sliced thin
- 1 small onion, chopped
- 1 tbs garlic, minced
- 1/4 cup marsala cooking wine
- 1 lg sweet potato
- 2 tbs butter
- 1 qt whipping cream
- 2 tsp granulated chicken bouillon, or to taste
- 8 strips bacon, chopped and cooked. Drain on paper towels
- 1 sprig each; fresh rosemary, fresh thyme, fresh sage, minced
- 4 servings of prepared wild rice
- Texas toast
Scott Stankowski teams up with Chef Thad from Michele's Restaurant and Catering to share his recipe for Cream of Turkey Wild Rice Soup! Cook's Notes for Creamy Turkey and Wild Rice Soup. To cook wild rice, first rinse uncooked rice. This top-rated smoked turkey and rice soup recipe is perfect paired with a hot grilled cheese sandwich or hearty I use a rotisserie chicken instead of the turkey.
Instructions to make Brad's cream of turkey soup with wild rice:
- Sautè carrots, onion, and celery in a lg frying pan with a little oil. When onion gets tender, add garlic. When carrots are tender, deglaze pan with marsala. Cook until all liquid reduces.
- Meanwhile cook sweet potato in oven or microwave until soft. Set aside to cool. As soon as it is able to be handled, peel and place in a bowl. Mix 2 tbs of butter and enough whipping cream to make it mash creamy.
- Place turkey, vegetables, herbs, and bacon into a large stock pot. Cover with water. Add bouillon and bring to a boil.
- Reduce heat and simmer 15 minutes.
- Add whipping cream and return to a simmer. Slowly add potatoes, stirring constantly until well incorporated. And heated through.
- In a bowl, place rice to one side. Fill bowl with soup. Serve with Texas toast. Serve immediately. Enjoy.
I also added mushrooms and a can of cream of chicken. This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain Add rice and reduce heat to a simmer. Stir in turkey (or chicken), sour cream and parsley and. Calls for celery, carrots, lots of shallots, and mushrooms.
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