Recipe | "Turkey, Mushroom and Wild Rice Soup" by Sue Ready

Cook's notes: Pair the soup with your favorite sandwich or cornbread. Chicken can be substituted for turkey. Add more water the second day when reheating as rice absorbs the liquid. Recipe serves four. - Sue Ready

  • 1 cup uncooked Long Grain Brown and Wild Rice or a Wild Rice Blend
  • 10 cups chicken broth, low sodium, divided
  • 3 TB. butter, divided
  • 1 cup each fresh mushroom. onions, celery, carrots, diced
  • 3 garlic cloves, minced
  • 1/4 cup butter
  • 1 tsp. each herbs de Provence and parsley flakes
  • 1/2 cup flour
  • 2 cups water
  • 1/3 cup half and half or cream
  • 2-1/2 cups shredded cooked turkey or chicken 


Bring rice, 2 TB butter and 2 cups chicken broth to a boil in a saucepan over medium heat. Cover and reduce heat to low, and simmer 20 minutes or until all the liquid is absorbed and rice is tender.

In a soup pot melt 1 TB. butter. Sauté mushrooms, onions, celery, carrots and minced garlic stirring often 10 minutes or until tender.

Add in 1/4 cup butter, melt and whisk in flour and cook 1 minute or until bubbly. Whisk in 8 cups broth, water, spices and cook, stirring often until slightly thickened.

Whisk in wine, cream, mushroom mixture, turkey/chicken and rice. Cook on low heat uncovered 15 minutes. (Do not let mixture boil)

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