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Turkey and Wild Rice Soup

An elegant way to use leftover turkey--combine it with chewy wild rice in a rich, creamy soup scented with sherry.


  • 6 tablespoons unsalted butter
  • 1 small onion, minced
  • 1/2 cup flour
  • 1 1/2 ounces Glace de Volaille Gold® (or Fond de Poulet Gold®) dissolved in 4 cups hot water
  • 2 cups cooked wild rice
  • 1 1/2 cups diced cooked turkey
  • 1/2 cup peeled grated carrots
  • 4 slices bacon, cooked and crumbled
  • 1 cup half-and-half
  • 2 tablespoons dry sherry
  • Salt and ground black pepper
  • Minced fresh chives or parsley for garnish


  1. Melt the butter in a large saucepan.  Add the minced onion and cook over medium-low heat until the onion is tender, about 5 minutes.
  2. Stir in the flour until it is absorbed, then whisk in the dissolved Glace de Volaille Gold®.  Increase the heat to medium and cook, whisking constantly, until the mixture comes to a boil.  Boil for 1 minute, then reduce the heat back to medium-low and stir in the rice, turkey, carrots, and bacon.  Bring to a simmer and cook for 5 minutes.
  3. Whisk in the half-and-half and the sherry, cook until warmed through, and season to taste with salt and pepper.  Serve the soup garnished with minced chives or parsley.
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Classic French Stocks and Sauces