Marketing Mama: The perfect ‘Day-After-Thanksgiving’ soup

Soup is just soup, unless it’s creamy. Then it’s amazing. Last year after Thanksgiving I found a basic recipe for creamy turkey wild rice soup, and jazzed it up a bit and made it my own. It was fabulous! I shared it last year, but here it is again for those of you looking for some inspiration for your leftover gobble gobble.

Missy’s Creamy Turkey Wild Rice Soup

1 cup of uncooked wild rice
2 cups water
4 cups broth (or 3 cans at 10.5 oz)
1/2 cup of chopped carrots
1/2 cup chopped mushrooms
1/2 cup chopped green onions
8 slices of bacon
1 and 1/2 cups of diced turkey
1/2 cup of margarine
3/4 cup of flour
1/2 teaspoon of garlic salt
1/2 teaspoon of regular or sea salt
1/4 teaspoon poultry seasoning
1/8 teaspoon of pepper
2 cups half-and-half (I use coconut milk as a dairy substitute)

To begin the soup, mix uncooked wild rice with water and broth. Add in carrots, mushrooms, and green onions (all chopped). Bring to a boil, then reduce heat and simmer until rice is tender, about 40 minutes.

While that’s cooking, fry up the bacon until crisp, allow to cool and then crumble. Prepare your diced turkey. In a separate, medium saucepan, melt the margarine, then stir in flour, salt, garlic salt, poultry seasoning and pepper all at once. Stir it all together, making a roux to thicken your soup.

Then stir in half-and-half and continue to stir or whisk until smooth and thick, about 2 minutes. It should be the consistency of a thick sausage gravy.
Finally, stir this thick sauce into your original pot with the rice and veggies. Then add the bacon and turkey. Heat through and serve immediately (this is not one to leave on the stove all day).

Notes: For reheating, add more milk and stir. You might also consider adding almond slices or water chestnuts for a little extra crunch.
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This post was written by Missy Berggren and originally posted on the Marketing Mama. Follower her on twitter: @marketingmamamn.

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Comments (4)

  1. Submitted by A. M. on 11/27/2010 - 01:46 pm.

    Does this recipe come with a coupon for an angiogram or a triple bypass heart surgery?

    Let’s see:

    In the SALT content group we have:

    4 cups broth (or 3 cans at 10.5 oz)
    1/2 teaspoon of garlic salt
    1/2 teaspoon of regular or sea salt
    1/4 teaspoon poultry seasoning

    This is maybe one teaspoon or more of SALT or about 2300 milligrams of salt – a little OVER the exaggerated recommended intake of salt per DAY per person.

    Let’s now go to the FAT group where the recipe calls for:

    4 cups broth (or 3 cans at 10.5 oz)
    8 slices of bacon
    1 and 1/2 cups of diced turkey
    1/2 cup of margarine
    1/4 teaspoon poultry seasoning
    2 cups half-and-half (I use coconut milk as a dairy substitute)

    I can easily be convinced to concede that the poultry seasoning hasn’t got any fat – but it depends what you use. Even without this we are talking about enough FAT to light up and heat a LOG CABIN for what two-three days?

    FOLKS – DO YOURSELVES A FAVOR – DELETE this recipe, it is more poison than it is food.

    Missy Berggren – please don’t post such horrible recipes, they KILL the nice people of Minnesota! Really… There are many ways to doctor the recipe to make it both TASTY and HEALTHY. I am sure you can find a way or two or five.


  2. Submitted by Missy Berggren on 11/30/2010 - 04:34 pm.

    Dear C-L, Thanks so much for reading the recipe and taking the time to craft such a thoughtful, and colorful, response.

    My purpose was to share one of my favorite recipes and inspire other cooks to use their leftover turkey in creative ways. In my house, we make this soup once a year post-Thanksgiving. It is delicious, and hearty, and we love it.

    It is also salty. And fattening. And that’s what makes it so amazing.

    We eat healthily the other 364 days of the year. We also exercise regularly and take our vitamins. I do hope the nice people of Minnesota use their best judgment about what to eat and modify recipes to fit their respective diets.

    Thanks again,

    p.s. don’t read my christmas cookie recipe.

  3. Submitted by Bill Van Cleaf on 11/30/2010 - 04:45 pm.

    @C-L more poison than food? A touch overdramatic, the lady doth protest too much, me thinks.

    Give the good people of Minnesota some credit. We all make choices about what we eat, much of it much worse than a soup made once a year with Thanksgiving leftovers. Personally I would love to try this recipe, but I make conscious decisions in my cooking: use low sodium stock, use garlic powder or the real thing, not garlic salt.

    Missy’s recipe is one woman’s approach, I’m sure there are hundreds of similar recipes in kitchens all over the country (I’m sure they are far more “poisonous” in the south – bless their cooking). Good cooks (or those with some common sense) understand that recipes are a starting point and not a law of nature. Rather than rant and complain, why don’t you offer up changes to the recipe yourself?

  4. Submitted by Brent Carlson-Lee on 11/30/2010 - 07:55 pm.

    @Chagri Lama I hope you enjoy other aspects of life more than you seem to enjoy (or not enjoy) food.

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