This recipe is brought to us by our friend, Alyssa, from The Recipe Critic. Take it away, Alyssa!
Fall is officially here and winter is quickly approaching. I am not looking forward to the winter months and snow, but I am looking forward to one thing. Soup season. I could eat soup all year long, but there is nothing better than a warm bowl of comforting soup in the colder months. I love a good hearty soup and this creamy soup will become a new family favorite.
This soup is perfect for using up that leftover turkey from the holidays. And it has a secret ingredient that makes this soup rich, and full of delicious turkey flavor. McCormick’s Simply Better Turkey Gravy. I have loved using these ready to serve gravy mixes in my recipes lately. They add quality flavor and the spices are already packed inside. It is so easy to just pour the gravy into the soup. The result was a thick and creamy soup that my family couldn’t get enough of.
Turkey And Wild Rice Soup
Time to Prepare
- 1 tablespoon olive oil
- 4 ounces mushrooms, sliced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 1 small onion, sliced (about ¼ cup)
- 2 tablespoons flour
- 3 cups chicken broth
- 1 cup quick-cooking wild rice
- 1 (12 ounce) package McCormick Simply Better Turkey Gravy
- 1 cup half and half
- 3 cups turkey, shredded
- salt and pepper to taste
- fresh chopped parsley for garnish
- In a large stock pot over medium high heat, add olive oil, mushrooms, carrots, celery and onion. Cook about 5 minutes until tender. Add the flour and cook for 1-2 minutes more.
- Add the broth and bring to a boil. Add in the wild rice and reduce to a simmer and cook the rice until tender.
- Add the turkey gravy, half and half, and turkey and cook until heated through. Add salt and pepper to taste and garnish with freshly chopped parsley.
Recipe from The Recipe Critic