Servings: 9
Condensed chicken broth
3 (10.5 ounce) cans
2 cups
Green onions
1/2 cup, finely chopped
Uncooked wild rice
1/2 cup
8 slices
1/2 cup
purpose flour – 3/4 cup
1/2 tsp.
Poultry seasoning
1/4 tsp.
Ground black pepper
1/8 tsp.
and–half cream – 2 cups
Turkey meat, cooked and  diced
1 1/2 cups
Dry sherry
2 tbsp.
Turkey Wild Rice Soup
15 m
1 h 15 m
Ready in:
1 h 30 m
  1. 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.
  2. Meanwhile, fry the bacon until it is crispy in a large skillet over medium heat. Cool it and crumble.
  3. 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.