Cream of Turkey Wild Rice Soup



1 tablespoon extra-virgin olive oil
2 cups sliced mushrooms, (about 4 Oz.)
¾ cup chopped celery
¾ cup chopped carrots
¼ cup chopped shallots
¼ cup all-purpose flour
¼ teaspoon salt
¼ teaspoon freshly ground pepper
4 cups reduced-sodium chicken broth
1 cup quick-cooking or instant wild rice or cooked rice
3 cups shredded cooked turkey, or chicken (12 Oz.)
½ cup reduced-fat sour cream
2 tablespoons parsley, chopped


Heat oil in a large saucepan over medium heat.

Add mushrooms, celery, carrots and shallots, then cook, stirring, until softened, for 5 minutes.

Add flour, salt and pepper, then 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. (rice cooking time may vary depending on the rice used.)

Stir in turkey, sour cream and parsley, then cook until heated through, for 2 minutes more. Enjoy!

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