Brad's cream of turkey soup with wild rice. Place turkey, vegetables, herbs, and bacon into a large stock pot. Serve this turkey wild rice soup with a nice, crispy romaine salad and a loaf of crusty bread for a complete meal. Lots of turkey leftovers, of course, so I decided to give it a go.

It didn't seem to make much difference. This thick Cream of Turkey and Wild Rice Soup is the perfect comforting way to use up your Thanksgiving leftovers. If you don't have turkey, chicken and chicken broth will work as well! You can have Brad's cream of turkey soup with wild rice using 14 ingredients and 6 steps. Here is how you cook it.

Ingredients of Brad's cream of turkey soup with wild rice

It's 5 cups of shredded left over turkey.
Prepare 5 of celery stalks, sliced thin.
It's 3 of large carrots, sliced thin.
Prepare 1 of small onion, chopped.
Prepare 1 tbs of garlic, minced.
You need 1/4 cup of marsala cooking wine.
Prepare 1 of lg sweet potato.
You need 2 tbs of butter.
Prepare 1 qt of whipping cream.
It's 2 tsp of granulated chicken bouillon, or to taste.
It's 8 strips of bacon, chopped and cooked. Drain on paper towels.
You need 1 sprig of each; fresh rosemary, fresh thyme, fresh sage, minced.
Prepare 4 of servings of prepared wild rice.
You need of Texas toast.

This post is sponsored by Zoup! Good, Really Good® Broth, but all opinions are my own of course! Thanks for supporting the amazing brands that keep The Food Charlatan chugging along. The other day I was out on my front porch taking pictures of this Turkey Wild Rice Soup, getting an overhead shot by standing on a rickety old wicker chair that has to be at least an eternity old.

Brad's cream of turkey soup with wild rice instructions

Sautè carrots, onion, and celery in a lg frying pan with a little oil. When onion gets tender, add garlic. When carrots are tender, deglaze pan with marsala. Cook until all liquid reduces..
Meanwhile cook sweet potato in oven or microwave until soft. Set aside to cool. As soon as it is able to be handled, peel and place in a bowl. Mix 2 tbs of butter and enough whipping cream to make it mash creamy..
Place turkey, vegetables, herbs, and bacon into a large stock pot. Cover with water. Add bouillon and bring to a boil..
Reduce heat and simmer 15 minutes..
Add whipping cream and return to a simmer. Slowly add potatoes, stirring constantly until well incorporated. And heated through..
In a bowl, place rice to one side. Fill bowl with soup. Serve with Texas toast. Serve immediately. Enjoy..

In a Dutch oven, saute the mushrooms, onion and celery in butter until tender. Stir in flour and seasonings until blended. This recipe is a healthier twist on a classic creamy turkey and wild rice soup that hails from Minnesota. Serve with a crisp romaine salad and whole-grain bread. Turn Thanksgiving leftovers into this amazing Creamy Leftover Turkey Wild Rice Soup.