SMOKED TURKEY WILD RICE SOUP
Very delicious, very savory, robust and slightly sweet soup that warms the body and the soul. Serve with corn bread.
Provided by MAERYON74
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 2h30m
Yield 6
Number Of Ingredients 17
Steps:
- Place the turkey legs, water, bouillon cubes, onion, celery, carrots, garlic, bay leaves, garlic powder, onion powder, black pepper, thyme, marjoram, and curry powder in a soup pot; bring to a boil. Reduce heat and simmer for 30 minutes.
- Stir in the wild rice. Simmer the soup at least 1 hour. Remove the turkey legs and strip the meat from the bones and tendons. Chop the meat and return it to the soup. Pour in the half-and-half and heat to just below a simmer; cook on low heat for about 30 more minutes.
Nutrition Facts : Calories 478 calories, Carbohydrate 30.7 g, Cholesterol 124 mg, Fat 26.4 g, Fiber 3.3 g, Protein 30.2 g, SaturatedFat 13.9 g, Sodium 1630.3 mg, Sugar 4.3 g
CREAMY TURKEY WILD RICE SOUP
Creamy Turkey Wild Rice Soup is a creamy and delicious hearty soup filled with wild rice, veggies, and perfect for using up leftover turkey!
Provided by Alyssa Rivers
Categories Dinner Main Course Soup
Time 30m
Number Of Ingredients 13
Steps:
- In a large stock pot over medium high heat, add olive oil, mushrooms, carrots, celery and onion. Cook about 5 minutes until tender. Add the flour and cook for 1-2 minutes more.
- Add the broth and bring to a boil. Add in the wild rice and reduce to a simmer and cook the rice until tender.
- Add the turkey gravy, half and half, and turkey and cook until heated through. Add salt and pepper to taste and garnish with freshly chopped parsley.
Nutrition Facts : Calories 414 kcal, Carbohydrate 44 g, Protein 27 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 76 mg, Sodium 802 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
TURKEY AND WILD RICE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Melt 1 tablespoon butter in a medium dutch oven over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons butter and cook until melted. Add the leeks and carrots and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.
- Add the thyme and stir to combine. Add the chicken broth, lemon zest, bay leaves and 3 cups water. Bring to a boil, then reduce the heat to medium to maintain a simmer. Add the turkey and wild rice; simmer until the rice is just tender, 13 to 15 minutes.
- Add the spinach and simmer until wilted, about 1 minute. Discard the bay leaves and lemon zest and stir in the lemon juice; season with salt and pepper. Divide the soup among bowls.
CREAM OF TURKEY AND WILD RICE SOUP
A dear friend brought me some of this soup when I was ill-and it instantly hit the spot. I asked her for the recipe and I've made it several times since, especially when I have leftover turkey to use up. Now I like to take it to friends when they're not feeling well. It's just the filling meal to warm you up on a cold, wintry day! -Doris Cox, New Freedom, Pennsylvania
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and mushrooms in butter until onion is tender. Add water, broth and rice mix with seasoning; bring to a boil. Reduce heat; simmer for 20-25 minutes or until rice is tender. Stir in turkey and cream; heat through. Sprinkle with parsley.
Nutrition Facts : Calories 364 calories, Fat 21g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 857mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 19g protein.
TURKEY WILD RICE SOUP II
This soup will warm your home and your heart. True Northern comfort food. Save Thanksgiving and Christmas turkey leftovers just so that you can make this yummy soup. I created this recipe using leftovers that I had frozen.
Provided by Galynn
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h20m
Yield 8
Number Of Ingredients 14
Steps:
- Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
- Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
- Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.
Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.4 g, Cholesterol 60.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 14.3 g, SaturatedFat 7.8 g, Sodium 794.5 mg, Sugar 1.5 g
CREAM OF TURKEY AND WILD RICE SOUP
Steps:
- This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread.
- 1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
- 2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
- TIP: Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice-some brands labeled "quick" take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2.
- Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
- From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris
SMOKED TURKEY WITH WILD RICE
Provided by Food Network
Categories main-dish
Time 6h20m
Yield Forty eight 16-ounce servings
Number Of Ingredients 12
Steps:
- For the stock: Remove the skin from the turkey. Remove the meat from the bones, cut the meat into a medium dice and reserve for later use. Place the bones in a large stock pot. Add 3 gallons water, the chicken base and liquid smoke. Simmer for 4 hours then strain through cheesecloth. Cool and then skim off the fat from the top of the liquid.
- For the soup: Roast the red peppers. Place the peppers under the broiler until the skins become charred. Then place the peppers in a container and cover with a lid. Sweat the peppers until the skin peels off easily. Remove the skin and seeds. Dice the peppers, celery, carrots and onions. Set aside.
- Cook the wild rice in 8 cups water for approximately 1 hour.
- To assemble, melt the butter in large pot. Add the diced carrots, celery and onions. Cook for 5 minutes. Add the flour and cook another 5 minutes. Add the 3 gallons of turkey stock and simmer about 15 minutes. Place in a blender and puree the vegetables. Put the puree back into the pot and add the diced turkey, roasted peppers and rice. Stir in the half-and-half.
- Serve while hot.
CREAM OF TURKEY & WILD RICE SOUP WITH WEIGHT WATCHERS POINTS
From Eating Well 2008 This is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread. 4.5 Points per 1 cup serving. Ingredient note: Quick-cooking or instant wild rice has been parboiled to reduce the cooking time. Conventional wild rice takes 40 to 50 minutes to cook. Be sure to check the cooking directions when selecting your rice-some brands labeled "quick" take about 30 minutes to cook. If you can't find the quick-cooking variety, just add cooked conventional wild rice along with the turkey at the end of Step 2. Tip: To poach chicken breasts, place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water to cover and bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
Provided by Cook4_6
Categories Native American
Time 35m
Yield 7 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
- Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.
QUICK & EASY CREAMY WILD RICE SOUP
This is the quickest, easiest Wild Rice Soup recipe I've ever encountered, and it tastes good, too! Simple to finish on the stovetop, and a perfect warm-up meal for winter. Add spices to suit your family's taste; this is a very basic recipe for a nice, creamy, hearty soup. Prep time includes time to make rice.
Provided by WhoKnew
Categories Winter
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- STOVETOP DIRECTIONS.
- In large stockpot, brown bacon and onion. Drain bacon grease if desired.
- Add all 4 cans of soup, along with all milk.
- Stir until ingredients are well-combined and bring to a simmer.
- Add Velveeta cheese to simmering mixture; stir until combined & melted.
- Add cooked Uncle Bens Wild Rice; stir until combined.
- Add salt & pepper to taste, as well as any water, to give desired texture.
- Serve hot with crusty bread.
Nutrition Facts : Calories 548.5, Fat 38.7, SaturatedFat 17.7, Cholesterol 99.2, Sodium 2449.8, Carbohydrate 30.6, Fiber 1.2, Sugar 6.7, Protein 19.9
SMOKED TURKEY RICE SOUP
A great way to use the carcass of a holiday smoked turkey.
Provided by Kathy Kramer McNair
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 2h30m
Yield 8
Number Of Ingredients 14
Steps:
- Place turkey carcass in a large soup pot and pour vegetable broth and water over the turkey frame. Bring to a boil, reduce heat to low, and simmer until meat falls from the bones, 1 to 2 hours. Remove carcass, pick the meat from the bones, and discard bones. Chop turkey meat and return to broth.
- Stir green beans, corn, carrot, rice, celery, onion, green bell pepper, and red bell pepper into soup; bring to a simmer and cook until celery is tender and rice is cooked, about 1 more hour. Stir cream cheese and Cheddar cheese into soup until melted and smooth. Season with black pepper.
Nutrition Facts : Calories 271.5 calories, Carbohydrate 33.5 g, Cholesterol 34 mg, Fat 11.7 g, Fiber 3.5 g, Protein 9.3 g, SaturatedFat 6.5 g, Sodium 383.3 mg, Sugar 4.8 g
TURKEY WILD RICE SOUP
Steps:
- In a Dutch oven, heat butter over medium-high heat. Add carrots, celery and onion; cook and stir until tender., Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened., Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally.
Nutrition Facts :
CROCK POT TURKEY WILD RICE SOUP
An excellent way to use up your leftover Thanksgiving turkey meat is with this easy crock pot soup. I like to serve this with some warm bread. This recipe is courtesy of Pillsbury Slow Cooker recipes cookbook.
Provided by TheDancingCook
Categories Poultry
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet, heat oil; add onion and cook until tender.
- In your crock pot, combine the onion, celery, carrots, turkey, rice, tarragon and pepper; mix well.
- Add broth.
- Cover and cook on low for 6-8 hours.
- 30 minutes prior to serving, in a small bowl, blend the flour and milk until smooth; add to crock pot and mix well.
- Add the peas and sherry, mixing well and cook about 20 more minutes or until the sauce has thickened.
- Upon serving, add toasted almonds and/or parsley, if desired.
CREAMY TURKEY OR CHICKEN WILD RICE SOUP
I got this recipe for Eating Well Magazine and it ROCKS! We used smoked turkey once and that has more taste but its not as good for you. Freezes nicely too. And its QUICK
Provided by tmiufps
Categories Long Grain Rice
Time 35m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil over medium heat. Add mushrooms, celery, carrots and shallots. Cook, stirring until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring for an additional 2 minute.
- Add broth and bring to a boil, scrapping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until rice is tender, 5 to 7 minutes.
- Stir in meat, sour cream and parsley. Cook until heated through, 2 to 5 minutes.
Nutrition Facts : Calories 337.1, Fat 13.9, SaturatedFat 4.7, Cholesterol 91.6, Sodium 337.5, Carbohydrate 14.9, Fiber 1.3, Sugar 1.9, Protein 38
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