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Turkey and Wild Rice Soup
Turkey and Wild Rice Soup

Turkey and Wild Rice Soup

3 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 leftover Thanksgiving or Christmas turkey carcass or: 4 cups of cup up turkey (smoked turkey works well with this recipe)
4 cups water (approx.)
1/4 cup each of finely chopped celery, carrots and onions
Butter
1 can chicken broth (4 cans if using cut up turkey)
1 can cream of celery soup
1 can cream of mushroom soup
1 can cream of mushroom soup w/toasted garlic
2 cans cream of chicken soup
2 cups pre-cooked white and wild rice
1 pint half and half
Season to taste
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Let's Make It
1
Simmer turkey until meat falls off the bones. When done, remove bones and any turkey skin from the broth. For a richer broth, add any gelled juices from the bottom of the pan. Cool and remove any fat from the top of the broth.
2
Reheat stock then saute finely chopped celery, carrots and onions in butter and a little chicken broth. Pour remainder of chicken broth to soup stock and add sauted items. Stir in all of the canned cream soups. Add pre-cooked white and wild rice
3
Let simmer until all ingredients have blended together, stirring well. Before serving, stir in 1 pint of half and half and heat to serving temperature.
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