The bold, woodsy flavor of this comforting soup makes it a perfect
dish to come home to on a cool evening. Combined with savory
smoked turkey and a splash of sherry, this soup is almost addictive.
Be sure to use whole milk — low-fat milk will leave the soup watery
and insipid, while whole milk adds richness.
Makes
6 servings
Total Time
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Ingredients
Test Kitchen Approved
Smoked turkey legs can be found
in most supermarkets. You can
substitute 2 cups chopped
rotisserie chicken if you can’t find
a smoked turkey leg.
Instructions
Combine broth, turkey, onion, wild rice, carrot, celery, sherry, flour, and thyme in a 3- to 4-qt. slow cooker. Cover; cook until rice is tender, on low-heat setting for 4–5 hours.
Stir in milk and scallions just before serving; heat through, about 5 minutes. Season soup with salt and pepper; garnish each serving with almonds.
Slice turkey meat from the leg, then use two forks to shred it. One leg should yield 2 cups of meat.
Wild rice has a nutty flavor. A slow cooker properly cooks it, leaving its texture firm and chewy.
Add the milk when the rice is tender. Cover the soup, then let it heat through for 5 minutes.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per seving
Calories: 313
% Daily Value*
Total Fat 7g 10%
Saturated Fat 2g 10%
Cholesterol 65mg 21%
Sodium 882mg 36%
% Daily Value*
Carbs 30g 10%
Fiber 3g 12%
Protein 31g
*Percent Daily Values are based on a 2,000 calorie diet.
