Friday, December 17, 2021

Cream of Turkey and Wild Rice Soup


    I love this soup anytime of the year for any occasion but it is especially good when I have been feeling ill.  It really hits the spot and makes me feel better too.  It is a true comfort food that is scrumptious and filling.


  • 2 c. diced or shredded turkey
  • 2 c. chicken broth or turkey stock
  • 1 c. heavy whipping cream
  • 1 pkg.  (6 oz.) wild rice
  • 1 can carrots, drained
  • 4 oz. can sliced mushrooms, drained
  • 2 T. butter
  • 1 T. dehydrated onion or 1 med. onion, diced
  • 1 tsp. parsley
  • ½ tsp. salt
  • ¼ tsp. pepper

In a large pot, sauté the onion and mushrooms together in the butter until the onion is translucent.  Add in 3 cups of water, the broth and rice with the parsley, salt and pepper.  Bring to a boil and then turn the stove to low and simmer for 25-30 minutes or until the rice is tender.  Stir in the turkey, cream and parsley and heat through.  Serve and enjoy.



 One cup of the soup has about 25 grams of carbs.

I love to serve this soup with a crusty homemade bread or some cast iron skillet cornbread


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