Curried Wild Rice Soup 27-Nov-2011

Categories: soups Tags: wild-rice curry turkey

This is a classic from my mom’s collection of recipes. I’m not sure where it came from originally, but it sure is a winner!


  • 2/3 cup uncooked, or 2 cups cooked, wild rice
  • 1/4 cup butter
  • 1 onion
  • 2 stalks celery
  • 1/2 pound fresh, or 1 large can of mushrooms
  • 1/2 cup flour
  • 6 cups chicken or turkey stock
  • 2 cups heavy cream or half-and-half
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon ground sage
  • 1/2 teaspoon salt (to taste)
  • fresh ground pepper
  • 8 ounces cooked turkey meat
  • 1/2 cup white wine


  1. Cook the wild rice according to the package directions. (Approx. 40 minutes.)

  2. Dice an onion, fine.

  3. Dice the celery, fine.

  4. Chop up mushrooms, not too fine.

  5. In a large pot, melt butter. Add chopped onion, chopped celery, and chopped mushrooms. Sauté the mixture until onions become transparent, about 2 minutes.

  6. Add half cup of flour and cook for a minute, while mixture bubbles.

  7. Slowly add the stock, stirring to let it start to boil and thicken. Let boil for a couple minutes.

  8. Add the cream or half-and-half, again slowly, stirring while adding. Let simmer (not boil) for a few minutes.

  9. Add the remaining ingredients and let simmer for 10 minutes.

  10. Ladle into bowls and serve immediately.