The Pioneer Woman Tasty Kitchen
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Creamy Turkey and Wild Rice Soup

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Intermediate

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Description

The perfect soup to stay warm with, and a Midwest favorite. Try it with a sprinkling of slivered almonds on top.

Ingredients

  • 3 cups Celery, Chopped
  • 1 whole Large Onion, Chopped
  • 1-½ cup Carrots, Chopped
  • 2 cups Mini Portabella Mushrooms, Sliced
  • 3 whole Garlic Cloves, Minced
  • 3 Tablespoons Olive Oil
  • 1 cup Dry White Wine
  • 1 cup Flour
  • 12 ounces, weight Uncooked Wild Rice
  • 6 cups Chicken Or Turkey Stock
  • 3 cups Cooked Diced Chicken Or Turkey
  • 2 cups Heavy Cream
  • 1 pinch Kosher Salt To Taste
  • 1 pinch Cracked Black Pepper, To Taste

Preparation

Heat olive oil in a 8-quart or larger stockpot over medium-high heat. Add celery, onion and carrots and sauté for 10 minutes until onions are translucent, stirring in the mushroom slices at 5 minutes into the cooking time. Add garlic and stir into the other vegetables. Stir in white wine. Sprinkle flour over the vegetables and stir in. Cook for 3 minutes, constantly stirring. Add in wild rice and stock. Cover the stockpot and cook for 45 minutes over medium-low heat until wild rice hulls split open.

When rice is tender, remove cover and stir in turkey or chicken meat. Continue cooking for 5 minutes to heat the meat pieces thoroughly. Stir in cream, season to taste and allow to simmer over low heat for 10 minutes. Serve immediately or store in airtight containers in the fridge for up to 3 days, or in the freezer for up to 3 months.

7 Comments

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jenniferlynn on 10.18.2010

I also found that the amount of flour called for in the recipe made it too thick – more like a stew than a soup! I would make it again, but use a fraction of the flour instead.

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ajb530 on 6.3.2010

YUM!! This is sooo good. I made it this afternoon so I can reheat tonight for dinner. I couldn’t help tasting over and over. I also added so milk to thin out…maybe it was a bit too much flour. I used a roasted chicken instead of turkey.

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babskitchen on 1.19.2010

This was really good but came out way thicker than it appears in the picture. Next time, I’m going to cut the flour back by half (I had to add a lot more cream and broth to thin it out a little) and also about half the rice. Mine had way more rice than appears in the pic. I also used chicken, and made homemade bread bowls to serve them in. Can’t wait to have some leftovers for lunch!

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laurasteele on 1.18.2010

Yum! I made this the other night, but used chicken instead of the Turkey. It was the perfect meal for a chilly drizzly day!

Thanks!!

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feetofclay1678 on 1.12.2010

Pretty good, my hubby really liked it alot. perfect for cold winter evenings. I used chicken as I didnt have any turkey on hand.

One Review

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AlaskanAlison on 11.30.2010

Very tasty! I will definitely make this again. The only change I would make is to use way less rice. I used 9 oz instead of the 12 oz the recipe calls for and it was still very thick. The following day it was almost a casserole instead of a soup…I could have eaten it with a fork. Still tasty though. I would maybe use 4 or 5 oz of rice instead. I also used a cup of half and half instead of 2 cups of cream (added a little extra broth to make up for the liquid) and it was perfectly creamy for my taste.

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