This Turkey and Wild Rice Soup recipe will feed a crowd! Perfect for a cold day, a bowl of this soup will warm you up from the inside out. Leftover turkey works well in this dish.
2 c uncooked wild rice
1/2 c olive oil
4 large sweet onions, peeled and finely chopped
6 medium carrots, peeled and finely diced
8 medium celery spears, finely diced
2 qt turkey stock
2 bay leaves
2 bunches thyme, picked and lightly chopped
3-1/2 to 4 lbs cooked turkey, medium dice
1 bunch flat leaf parsley, cleaned and chopped
Salt and freshly ground black pepper to taste
Bring 3 quarts water to a boil, stir in wild rice. Bring back to a boil and reduce heat to a simmer until rice is cooked.
Heat oil in a sauté pan and sauté onion in the oil. When onion is about half cooked, add celery and carrot. Stir in thyme and continue to cook for about 3 minutes.
Add cooked rice, bay leaf and turkey stock. Bring to a boil and immediately reduce heat to a simmer. Simmer for 10 minutes.
Add cooked turkey and simmer gently for 5 to 10 minutes.
To finish the soup, add parsley, salt and pepper to taste.
270 Total Calories
80 Calories from Fat
8 g Total Fat
12 % Daily Total Fat
1 g Saturated Fat
8 % Daily Saturated Fat
85 g Cholesterol
28 % Daily Cholesterol
530 mg Sodium
22 % Daily Sodium
20 g Total Carbohydrates
7 % Daily Total Carbohydrates
3 g Dietary Fiber
12 % Daily Dietary Fiber
3 g Sugars
29 g Protein
50 % Daily Protein
15 % Daily Vitamin C
6 % Daily Calcium
15 % Daily Iron