Wild Rice & Turkey Soup | Midwest Living

Wild Rice & Turkey Soup

Wild Rice & Turkey Soup

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  • Makes: 6 servings
  • Prep 25 mins
  • Cook 20 mins

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Use leftover turkey to make this simple main-dish soup. Shiitake mushrooms give it a rich flavor.


  • 1 6.2 - ounce package quick-cooking long grain and wild rice mix
  • 2 tablespoons butter or margarine
  • 4 ounces shiitake mushrooms, stems removed and sliced (about 1-1/2 cups)
  • 2 stalks celery, sliced (1 cup)
  • 2 14 - ounce can reduced-sodium chicken broth or 3-1/2 cups chicken stock
  • 1/4 teaspoon ground black pepper
  • 2 cups chopped smoked turkey or chopped cooked turkey or chicken (about 10 ounces)
  • 1 cup whipping cream
  • 2 tablespoons dry sherry (optional)


  1. Prepare the rice mix (using the seasoning packet) according to package directions, except omit any butter or margarine.
  2. In a large saucepan, melt butter over medium heat. Add mushrooms and celery. Cook about 5 minutes or until vegetables are almost tender and most of the mushroom liquid has evaporated, stirring occasionally. Add chicken broth. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Stir in cooked rice mixture, turkey, whipping cream and, if you like, dry sherry. Heat through. Makes 6 main-dish servings.

Nutrition Facts

(Wild Rice & Turkey Soup)

Servings Per Recipe 6, carb. (g) 28, vit. C (mg) 1, Fat, total (g) 21, cal. (kcal) 348, calcium (mg) 40, pro. (g) 14, vit. A (IU) 777, iron (mg) 1, sodium (mg) 1519, fiber (g) 1, chol. (mg) 91, sat. fat (g) 12

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