Creamy wild-rice soup with smoked turkey from Cooking Light Annual Recipes 2001: Every Recipe...A Year's Worth of Cooking Light Magazine by Cooking Light Magazine

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Accompaniments: Ham-and-cheese grills

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Notes about this recipe

  • clkandel on November 29, 2024

    Instead of just mixing the flour with the milk, I made a roux with some olive oil and butter. I didn't want the raw flour taste in the soup. Also used half wild rice and half brown rice.

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