Turkey and Wild Rice Soup

17 70 313
Ingredients Minutes Calories
Prep Cook Servings
10 min 1 h 8
Turkey and Wild Rice Soup
Health Highlights


4 tbsp Butter, unsalted
2 large Carrots (chopped)
1 onion(s) Sweet onion (chopped)
2 large stalk(s) Celery (sliced)
227 gm White mushrooms (sliced)
3 clove(s) Garlic (minced)
4 tbsp All-purpose white flour
5 cup Turkey stock
1 tbsp Thyme, fresh (chopped)
1 tsp Rosemary, fresh (chopped)
1/2 tsp Worcestershire sauce
1 cup Wild rice, dry
1/2 cup Sherry, dry (optional)
3 cup Turkey, light meat (shredded, cooked)
1/2 cup Cream, half and half, 10% M.F.
1/4 cup Slivered almonds (optional)
1 dash Salt and pepper


Melt your butter in a large Dutch oven or stock pot.

Add the carrots, onion, and celery to the pot, season with salt and pepper, and cook until softened, about 5 minutes.

Add the mushrooms and garlic and cook another 5 minutes.

Add the flour and cook about 3-5 minutes.

Add 4 cups of the turkey or chicken stock, thyme, rosemary, Worcestershire sauce, and rice.

Bring to a simmer and then cover and simmer for 30 minutes.

Add the sherry and turkey and simmer, uncovered, another 15-20 minutes, until the rice is cooked.

Stir in the half and half and slivered almonds.

Taste and add salt and pepper as needed.

Add more stock if soup is too thick for your liking. Enjoy!

Nutrition Facts

Per Portion

Calories 313
Calories from fat 98
Calories from saturated fat 47
Total Fat 10.8 g
Saturated Fat 5.3 g
Trans Fat 0.4 g
Polyunsaturated Fat 1.2 g
Monounsaturated Fat 3.4 g
Cholesterol 63 mg
Sodium 580 mg
Potassium 563 mg
Total Carbohydrate 29.3 g
Dietary Fiber 3.2 g
Sugars 5.9 g
Protein 22.1 g

Dietary servings

Per Portion

Grain 0.8
Meat 0.6
Vegetables 1.7

Energy sources


Meal Type(s)