Kris Judd's Turkey Wild Rice Soup

1 ½ cups wild rice-dry
2 cups chicken broth (to cook wild rice in)
1 large onion, diced
2-4 ribs celery, diced
3 carrots, grated or sliced
½-1 pounds mushrooms, sliced
1/2 cup butter
¾ cup flour
8 cups chicken broth
2-3 cups half and half
2 cups cooked turkey
Chicken bouillon to taste
Salt and pepper to taste


Prepare rice in 2 cups broth (make sure to rinse rice before cooking—I usually use a little more rice and broth). While rice is cooking, cut up veggies and sauté in butter adding mushrooms last. When veggies are done, add 8 cups broth and rice. In a separate bowl, mix flour with same amount of water until there are no lumps – add to soup. Add turkey and cook till warm. Let simmer until thick and bubbly, add more flour if needed. Add half and half just before serving.

Tips: I try to cook a turkey on a day that I know I am going to be home then de-bone and bag/freeze meat in 2 cup portions. I use this meat for this soup, pot pie, enchiladas, etc. Also, when I cook the rice, I double the portion and freeze half of it when cooked (it freezes great!). Then with frozen bags of rice and turkey, I can cook this soup really fast—under 20 minutes! Enjoy.