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This soup is a perfectly satisfying and yummy way to use up your leftover Thanksgiving turkey!
First off, you’ll want to get your wild rice cooking, so it’s ready to add to the finished soup. Prepare according to the package instructions. (It takes a while; the instructions on my bag says to cook it for 55 minutes.)
The remainder of the recipe can be made in one stock pot. Start by melting the butter over medium heat. Add the onion, celery, carrots, mushrooms, and garlic. Stir well and saute until the onion is transparent and softened. Blend in flour, cooking until it bubbles a bit. Gradually add the broth, stirring constantly.
Turn up the heat a bit and bring the soup to a low boil. Boil for 1 minute. Reduce heat slightly and add the cooked wild rice, half-and-half, soy sauce, salt, pepper, bay leaf, thyme, parsley, and turkey or chicken. Simmer for 20 minutes or until thoroughly warmed. Stir in the fresh lemon juice and taste test to see if it needs more salt and pepper.
Serve with crackers or warm bread.
4 Comments
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Rebekah Godt on 7.12.2012
I made this last week, it was ok. My hubby was thinking I was making something different.
Susan Flowers on 11.29.2011
I made a giant pot of this soup last night and my fam of four ate every bit of it. This was a great recipe.
speechick on 11.27.2011
Made this tonight with leftover Thanksgiving turkey and it was wonderful! Used 1/2 the butter and almost doubled the veggies and used ff half and half and it still tastes rich and divine! Thanks for sharing!
paminsd on 11.25.2011
Thanks for this recipe. I had everything on hand, so made it today using left over turkey, REALLY GOOD!