Turkey and Wild Rice Creamy Dijonnaise Soup

By Chef Marjorie Druker
Culinary Setting
Cooked Turkey


1/3 c salted butter

4 Cloves garlic, minced

3 c diced onions

1 c diced celery

3 c sliced carrots

1/3 c all-purpose flour

2 qt PULLED or COOKED TURKEY BREAST, medium dice

12 oz canned sliced water chestnuts, well drained

1 Gallon TURKEY STOCK (well-flavored)

4 tsp dried tarragon

2 Each bay leaves

4 c cooked wild rice

1 c Dijon mustard

1 qt light or heavy cream

1 tsp Worcestershire sauce

1 c chopped fresh parsley

To Taste kosher salt and freshly ground black pepper

As needed blanched julienne carrots

As needed fresh parsley


Place butter in a large heavy lined stockpot over medium heat. Add onions, garlic, celery and carrots. Sauté for 5 minutes.

Sprinkle flour over vegetables and stir well to coat the vegetables. Sauté with flour for 3-5 minutes.

Add stock, turkey, water chestnuts, tarragon and bay leaf. Bring to a boil.

Simmer for 35-40 minutes, stirring every 10-15 minutes.

Remove from heat and add remaining ingredients. Stir very well so the entire soup is thoroughly mixed.

Return to heat and cook an additional 5 minutes. Remove bay leaves.

Serve 12-ounces per order. Garnish each soup bowl with a sprinkle of fresh parsley.