Turkey Wild Rice Soup

Prep Time

10-15 minutes of relaxing chopping

Prep Notes

This is a lovely soup to make after Thanksgiving.  I make a delcious turkey broth from the giblets that I use for the gravy and for my turkey soup the next day. This is a good reason to buy a little bigger bird that you might need for dinner. 

Cooking Time

20-25 minutes


6 servings


1 cup grated carrots

1 cup sliced mushrooms

½ cup coarsely chopped celery

½ cup chopped onion

1 T. butter or ghee

½ cup all-purpose unbleached flour

2 cans (14-14 ½ oz each) chicken broth (homemade chicken or turkey broth is even better)

1 can (12 oz) low-fat evaporated milk

1 T. dry sherry

1-½ cups cooked wild rice

1 cup diced cooked turkey

Salt and Pepper to taste

¼ -½ tsp Good Earth seasoning (or other seasoning blend) as desired

¼ cup slivered almonds, toasted


  • Grate carrots or use julienne carrots from produce department to save time. 
  • Melt ghee in a 3 qt saucepan over medium heat.  Add carrots, mushrooms, celery and onion; cook and stir 3-4 minutes until veggies are crisp/tender. 
  • Stir in flour.  Gradually add the broth, sherry wine then the milk, whisking until blended. Bring to a boil.  Stir in cooked rice and turkey.  Reduce heat, then simmer, uncovered, 5 minutes. Add salt and pepper to taste and seasoning blend as desired. 
  • Meanwhile, place almonds in a small 8” sauté pan and heat 3-5 minutes over medium heat until almonds are light brown.  Stir almonds into soup, or sprinkle over the top just before serving.


This soup is satisfying and delicious!  Great for the weekend after Thanksgiving.  Bring a hot cup of soup with you when you go out shopping( I keep it in my car) in a thermos to prevent you from eating the terrible fast food that is served at malls.  You'll be happy you did!