where there's a helpful smile in every aisle

Your Store: Select a store

Recipe Image

Cream of Turkey and Wild Rice Soup

9 Ratings
Print Print Recipe | Full | 4x6 | 3x5
Serves: 4 (about 1 3/4 cups each)

save to my recipe box

view your shopping list

All you need:

  • 1 tbsp Hy-Vee Select extra-virgin olive oil
  • 2 c. sliced mushrooms (about 4 ounces)
  • 3/4 c. chopped celery
  • 3/4 c. chopped carrots
  • 1/4 c. chopped shallots
  • 1/4 c. Hy-Vee all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp Hy-Vee freshly ground pepper
  • 4 c. reduced-sodium chicken broth
  • 1 c. quick-cooking or instant wild rice
  • 3 c. shredded cooked turkey or chicken (12 ounces)
  • 1/2 c. reduced-fat sour cream
  • 2 tbsp chopped fresh parsley

All you do:

  1. Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
  2. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes. Stir in turkey (or chicken), sour cream and parsley and cook until heated through, about 2 minutes more.

Daily Values:

90% vitamin A 15% iron

Nutrition Facts per serving:

Calories: 354 Fat: 9g
Carbohydrate: 27g Protein: 36g
Cholesterol: 87mg Saturated Fat: 3g
Dietary Fiber: 3g Sodium: 378mg
my recipe box

log in to view your saved recipes.

Meal Solution Videos
Recipe Videos

View our videos section for plenty of helpful recipe videos to make your cooking life easier. Watch now

store feedback Give Feedback
live chat software