Lentil Turkey Wild Rice Soup Recipes

TURKEY WILD RICE SOUP II

This soup will warm your home and your heart. True Northern comfort food. Save Thanksgiving and Christmas turkey leftovers just so that you can make this yummy soup. I created this recipe using leftovers that I had frozen.

Provided by Galynn

Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 14

Turkey Wild Rice Soup II image

Steps:

Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.
Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.
Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

Nutrition Facts : Calories 252.2 calories, Carbohydrate 14.4 g, Cholesterol 60.9 mg, Fat 15.2 g, Fiber 1.4 g, Protein 14.3 g, SaturatedFat 7.8 g, Sodium 794.5 mg, Sugar 1.5 g

Ingredients

⅔ cup uncooked wild rice
2 cups water
6 tablespoons butter
¼ cup finely chopped onion
¼ cup finely chopped celery
⅓ cup all-purpose flour
4 cups turkey broth
⅓ cup shredded carrot
2 cups chopped cooked turkey
½ teaspoon kosher salt, or to taste
½ teaspoon ground black pepper, or to taste
¼ cup chopped slivered almonds
½ teaspoon lemon juice
¾ cup half-and-half cream

SLOW-COOKED VEGETABLE WILD RICE SOUP

This thick and hearty soup is packed with colorful vegetables. -Thomas Faglon, Somerset, New Jersey

Provided by Taste of Home

Categories Dinner Lunch

Time 5h25m

Yield 12 servings (3 quarts).

Number Of Ingredients 15

Slow-Cooked Vegetable Wild Rice Soup image

Steps:

Combine all ingredients in a 6- or 7-qt. slow cooker. Cover and cook on high until rice and vegetables are tender, 5-6 hours. Discard bay leaves and thyme sprigs before serving. If desired, remove leaves from remaining thyme sprigs and sprinkle over soup when serving.

Nutrition Facts : Calories 117 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 419mg sodium, Carbohydrate 25g carbohydrate (7g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

Ingredients

6 cups reduced-sodium vegetable broth
2 cans (14-1/2 ounces each) fire-roasted diced tomatoes
2 celery ribs, sliced
2 medium carrots, chopped
1-3/4 cups sliced baby portobello mushrooms
1 medium onion, chopped
1 medium parsnip, peeled and chopped
1 medium sweet potato, peeled and cubed
1 medium green pepper, chopped
1 cup uncooked wild rice
2 garlic cloves, minced
3/4 teaspoon salt
1/4 teaspoon pepper
2 bay leaves
2 fresh thyme sprigs, plus more for topping

TURKEY AND WILD RICE SOUP

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Turkey and Wild Rice Soup image

Steps:

Melt 1 tablespoon butter in a medium dutch oven over medium-high heat. Add the mushrooms and cook, stirring once or twice, until well browned, about 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons butter and cook until melted. Add the leeks and carrots and season with 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the leeks are softened, about 3 minutes.
Add the thyme and stir to combine. Add the chicken broth, lemon zest, bay leaves and 3 cups water. Bring to a boil, then reduce the heat to medium to maintain a simmer. Add the turkey and wild rice; simmer until the rice is just tender, 13 to 15 minutes.
Add the spinach and simmer until wilted, about 1 minute. Discard the bay leaves and lemon zest and stir in the lemon juice; season with salt and pepper. Divide the soup among bowls.

Ingredients

3 tablespoons unsalted butter
8 ounces cremini mushrooms, sliced 1/4 inch thick
3 leeks (white and light green parts only), halved lengthwise and thinly sliced crosswise
3 carrots, sliced 1/4 inch thick
Kosher salt and freshly ground pepper
2 teaspoons chopped fresh thyme
4 cups low-sodium chicken broth
Zest of 1 lemon (removed in wide strips with a vegetable peeler), plus 2 teaspoons lemon juice
3 bay leaves (preferably fresh)
12 ounces cooked turkey (white and dark meat; skin removed), cut into cubes (about 3 cups)
1 cup wild rice blend
6 cups baby spinach (about 7 1/2 ounces)