Wild Rice & Turkey Soup


  • 1 6.2-ounce package  quick-cooking long grain and wild rice mix
  • 2 tablespoons  butter or margarine
  • 4 ounces  shiitake mushrooms, stems removed and sliced (about 1-1/2 cups)
  • 2 stalks  celery, sliced (1 cup)
  • 2 14-ounce cans  reduced-sodium chicken broth or 3-1/2 cups chicken stock
  • 1/4 teaspoon  ground black pepper
  • 2 cups  chopped smoked turkey or chopped cooked turkey or chicken (about 10 ounces)
  • 1 cup  whipping cream
  • 2 tablespoons  dry sherry (optional)


Use Leftover Turkey To Make This Simple Main-dish Soup. Shiitake Mushrooms Give It A Rich Flavor.

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