Turkey & Wild Rice Soup

0.0/5 rating (0 votes)
Turkey & Wild Rice Soup


  • ½ cup onion, chopped
  • 2 teaspoons oil
  • 1 cup deli smoked turkey, diced
  • 1 cup celery, diced
  • 1 cup carrots, peeled and diced
  • ½ cup long-cooking wild rice, uncooked
  • 1 teaspoon tarragon
  • ¼ teaspoon pepper
  • 2 (14-ounce) cans chicken broth
  • 1 (12-ounce) can evaporated milk
  • ⅓ cup all-purpose flour
  • 1 cup frozen peas, thawed
  • 2 tablespoons dry sherry (optional)


  1. In a skillet over medium heat, cook onion in oil for about 4 minutes, until tender. Combine onion with turkey, celery, carrots, rice and seasonings in a slow cooker; stir in broth. Cover and cook on low setting for 6 to 8 hours. Mix evaporated milk and flour; stir into soup along with peas and sherry, if using. Cover and cook on low setting for about 20 minutes, until thickened.

Recipe courtesy of

Gooseberry Patch

Rate this recipe

0.0/5 rating (0 votes)

Share this recipe

{ampz:Custom share for module}

Leave a comment

You are commenting as guest.