Creamy Turkey Wild Rice Soup


  • 1 tablespoon olive oil
  • 4 ounces mushrooms, sliced
  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 small onion, sliced (about ΒΌ cup)
  • 2 tablespoons flour
  • 3 cups chicken broth
  • 1 cup quick-cooking wild rice
  • 1 (12 ounce) package McCormick Simply Better Turkey Gravy
  • 1 cup half and half
  • 3 cups turkey, shredded
  • salt and pepper to taste
  • fresh chopped parsley for garnish


  1. In a large stock pot over medium high heat, add olive oil, mushrooms, carrots, celery and onion. Cook about 5 minutes until tender. Add the flour and cook for 1-2 minutes more.
  2. Add the broth and bring to a boil. Add in the wild rice and reduce to a simmer and cook the rice until tender.
  3. Add the turkey gravy, half and half, and turkey and cook until heated through. Add salt and pepper to taste and garnish with freshly chopped parsley.

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