Turkey Wild Rice Soup

One of our family traditions that has emerged over the past ten years has been to make soup the day after Thanksgiving.  Generally, after we’ve eaten some delicious food on Thursday, we’re ready to eat something that is a little lighter.  Several years ago I found this Chicken Wild Rice Soup recipe in Cooking Light.  I’ve posted the recipe before, but updated it and used leftover turkey and homemade turkey broth from the day before.

turkey wild rice soup

Turkey Wild Rice Soup | I Will Make Crafts

Turkey Wild Rice Soup

1 box long-grain and wild rice mix
1 Tbsp olive oil
1 1/2 c chopped red onion
1 c chopped celery
1 c chopped carrot
2 garlic cloves, chopped
1 package of mushrooms, halved
1/4 c flour
1/2 tsp tarragon
1/4 tsp thyme
2 c water
2 Tbsp dry sherry
4 c turkey broth
1 can fat-free evaporated milk
3 c chopped roasted turkey

Prepare rice according to package directions, set aside.

Heat oil in large Dutch oven over medium-high heat.  Add chopped onion, celery, carrot, garlic, and mushrooms, and saute for 6 minutes or until onion is tender.  Stir in the flour, tarragon, and thyme into the onion mixture, and cook for 1 minute, stirring frequently.  Add water, sherry broth, and evaporated milk; bring mixture to a boil.  Reduce heat, and simmer for 20 minutes or until slightly thick.  Stir in cooked rice and chicken; cook for 10 minutes or until thoroughly heated.

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