Turkey Wild Rice Soup|Print

Servings: 9

Condensed chicken broth

3 (10.5 ounce) cans

Water

2 cups

Green onions

1/2 cup, finely chopped

Uncooked wild rice

1/2 cup

Bacon

8 slices

Margarine

1/2 cup

All

purpose flour – 3/4 cup

Salt

1/2 tsp.

Poultry seasoning

1/4 tsp.

Ground black pepper

1/8 tsp.

Half

and–half cream – 2 cups

Turkey meat, cooked and diced

1 1/2 cups

Dry sherry

2 tbsp.

Turkey Wild Rice Soup

Prep:

15 m

Cook:

1 h 15 m

Ready in:

1 h 30 m

Place green onions, wild rice, chicken broth and water in a large deep pot. Bring to a boil over medium high heat; turn down the heat and simmer until rice is tender, for 35 to 40 minutes.
Meanwhile, fry the bacon until it is crispy in a large skillet over medium heat. Cool it and crumble.
When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Add flour, salt, poultry seasoning and pepper. Bring to a gentle simmer and cook, stirring, until the mixture is smooth in texture and bubbly. Stir in cream and cook until thickened, for approximately 2 minutes. Stir the mixture into the rice soup base. Add bacon, turkey and sherry and stir. Heat through and serve.