A great wild rice soup recipe. I made this today, 29 January 2012, for lunch with one of our good friends. It was declared a real winner.


(Rosemary would be a good addition.)


  1. in a dutch oven or large kettle over medium high heat, melt butter

  2. sauté onion in melted butter until translucent

  3. add cerley, carrots and mushrooms; stirring occasionally, about 5 minutes

  4. add flour, stirring, and cook 1 minute

  5. add broth, wine and water, whisk in

  6. add in wild rice, stirring to make sure everything is blended

  7. bring to a boil, reduce heat, and simmer for 20 minutes

  8. add evaporated milk, turkey, salt, pepper, thyme, parsley and sage, mixing in well

  9. cook for at least 5 minutes to heat through, longer won’t hurt

  10. Serve with rustic bread and butter, if desired