Creamy Turkey Wild Rice Soup

This is one of the best soup recipes I have ever made. My family loved it. Thought I would share it with you along with a photo.

Creamy Turkey Wild Rice Soup

1/2 cup diced onion

1 cup chopped carrot

8 Tablespoons flour

6 Tablespoons butter

2 cups milk

5 cups turkey broth

3 cups diced cooked turkey meat

1.5 cups or a 476 ml can of cooked wild rice (I just used a small box of wild rice mix)

Salt, pepper, herbs to taste

Make your carrots small enough they are easy to eat and won’t take long to cook but not too small. Add olive oil or some of your broth to a frying pan and saute the veggies. You want the onion fully cooked and some bite left in the carrot. The carrot is going to soften more when frozen, thawed and reheated so don’t over cook it.

Now take your stock pot and melt the butter with a med-high heat. Add the flour and whisk it well, it will combine easily. Keep whisking and add about a quarter of the broth, when that thickens add the rest of the broth. Whisking still, add the milk and let this come to a boil to thicken. You want it to coat a spoon but not get too thick. When it’s thick enough remove it from the heat.

Add your cooked onion and carrot, diced turkey and cooked wild rice to the broth mixture. If you use canned rice be sure to drain it first. Taste for seasoning. Add salt and pepper to taste. If the broth you used was a little bland add some other herbs, oregano is good in this recipe.

Your soup is ready to serve or cool before going into the freezer.

How to Freeze Creamy Turkey Wild Rice Soup:

Freeze your creamy turkey soup in hard plastic containers or freezer bags in useable quantities based on the size of your family. If you use freezer bags make sure to let them freeze flat so they take less freezer space, stack better and thaw faster. Laying them flat in single layers on a cookie sheet helps.

This recipe makes about 12 cups of soup.

How to Reheat Creamy Turkey Wild Rice Soup:

Cook from frozen in a saucepan, add about 1/4 cup water to the pan to keep the milk and rice from burning. I use medium heat and leave the lid on the pan. A 2 cup portion from frozen takes around 10 minutes to cook. Stir once or twice and your Creamy Turkey Wild Rice Soup is ready when it starts bubbling. No need to boil since it’s already cooked.

You could also let it thaw overnight then reheat in the microwave or on the stove. Larger portions take longer to thaw.