Add turkey breast to pot and toss to coat.

Cream of turkey and wild rice soup taste of home. Cover, reduce heat, and simmer 1 hour and 15 minutes or until rice is tender. Continue cooking for 5 minutes to heat the meat pieces thoroughly. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes.

Pour 4 cups of the broth (with veggies) into a crock pot. Add carrots, celery, and onion. It’s made with turkey meat, wild rice, mushrooms, vegetables, and turkey broth made from roasted turkey bones.

While the soup is cooking, roast the mushrooms in the oven. Save your thanksgiving and christmas turkey leftovers and make this soup anytime you're in need of a true comfort food. Add entire box of rice (plus seasoning packet).

Web 35 mins total time: Add celery, carrots, onion, garlic, and thyme; Add in the flour, followed by chicken broth.

Web add in wild rice and stock. Stir in cream, season to taste and allow to simmer over low heat for 10 minutes. Sauté 8 minutes or until browned.

Whisk the cream or yogurt with a little bit of warm broth from the soup, then add into the dutch oven or stock pot. Web instructions in a medium dutch oven, melt butter over medium heat. Web the broth may become too starchy and thick.