Skip to content

Cream of Turkey Soup with Wild Rice

January 28, 2011

Just a few more weeks of lovely winter soups for us, the residents of South Florida.  But this one is not only a great soup, but a great meal.  If you make turkey stock make something special just because it does deserve some extra love.  This would also be delicious with chicken.

Cream of Turkey Soup with Wild Rice


  • 1 T. Olive Oil
  • 1/2 lb. Mushrooms (sliced)
  • 3/4 C. Celery (sliced thinly)
  • 3/4 C. Carrots (sliced thinly)
  • 1/4 C. Shallots (sliced thinly)
  • 1/4 C. Flour
  • Salt
  • Freshly Ground Pepper
  • 4 C. Turkey Stock (substitute Chick Stock if necessary)
  • 1 C. Wild Rice (quick cooking)
  • 3 C. Cooked Turkey (shredded or diced) 
  • 1/2 C. Sour Cream
  • 2 T. Fresh Parsley (finely chopped) / Plus 
  • Handful of Fresh Parsley (rough chopped for garnish)


  1. Saute the mushrooms, celery, carrots and shallots in the olive oil until softened (about 5 minutes)
  2. Addl. flour salt and pepper and cook for about 2 more minutes while stirring
  3. Add stock and bring to a boil; add rice and reduce heat to a simmer
  4. Cover and cook until the rice is tender (5-7 minutes if using quick cooking)
  5. Stir in the turkey, sour cream and parsley and heat thoroughly
  6. Serve in warmed soup bowls and garnish with additional parsley

(Serves 4-6)

Recipe inspired and adapted from

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: