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Photo by Kellie Renfroe

Plan for a great soup using leftover Thanksgiving turkey, a recipe that’s both fast and yummy.

Turkey and Wild Rice Soup
8 cups chicken or turkey broth
1/2 cup chopped green onion
1/2 cup wild rice, rinsed
1 stick butter, melted
3/4 c. flour
1 Tbsp sherry
1/2 tsp poultry seasoning
1 1/2 cups turkey or chicken
1/2 of a large box of Velveeta cheese
1 cup half and half
Bacon bits, crumbled

Simmer together the chicken broth, onion and wild rice for 40 minutes.  In a separate pan, whisk flour into melted butter.  Add sherry and poultry seasoning.  Whisk this mixture into the broth.  Simmer (do not boil).  Melt the Velveeta into 1 cup of half and half.  Add cheese to the soup, along with the turkey.  Serve with crumbled bacon bits on top.
Molly's Signature

About Molly Evert

Writer Molly Evert is a wife and homeschooling mom to 6 kids, who range in age from 2 to 18. She runs an educational website, My Audio School (http://www.myaudioschool.com), providing access to the best in children's audio literature. She also blogs at CounterCultural Mom (http://www.counterculturalmom.com) and CounterCultural School (http://www.counterculturalschool.com).

Encouraged? Share this post...

Molly Evert

Writer
Molly Evert is a wife and homeschooling mom to 6 kids, who range in age from 2 to 18. She runs an educational website, My Audio School (http://www.myaudioschool.com), providing access to the best in children's audio literature. She also blogs at CounterCultural Mom (http://www.counterculturalmom.com) and CounterCultural School (http://www.counterculturalschool.com).

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