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Turkey and Wild Rice Soup

argo logo Courtesy of Argo Foodservice


Makes 12 servingsTurkey and Wild Rice Soup


  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 cup chopped celery
  • 1 cup thinly sliced carrots
  • 8 cups gluten-free chicken broth
  • 2/3 cup (4 oz.) wild rice
  • 1 cup water
  • 1/3 cup Argo Corn Starch
  • 1-1/2 tsp. Durkee Poultry Seasoning
  • 2 cups cooked and chopped turkey (chicken can also be used)
  • 1 can (12 oz.) evaporated milk
  • 4 oz. Swiss cheese, sliced OR shredded
  • 1/4 cup sherry (optional)


  1. Sauté onion, celery and carrots in olive oil in a large pot over medium heat for 3 to 5 minutes or until onions are translucent.
  2. Stir in chicken broth and wild rice; simmer for 45 minutes.
  3. Combine water and corn starch in small bowl; stir until smooth.
  4. Pour mixture into soup pot.
  5. Continue cooking until soup thickens slightly, about 5 minutes.
  6. Add poultry seasoning, turkey, milk and cheese.
  7. Heat an additional 1 to 2 minutes, or until cheese is melted.  Stir in sherry, if desired.

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