About this recipe:This soup is creamy and packed full of flavour. Turkey is simmered with bacon, wild rice and sherry in a creamy soup base. Enjoy with crusty bread, if desired.
900ml concentrated chicken stock
50g finely chopped spring onions
80g uncooked wild rice
8 rashers streaky bacon
100g plain flour
1/2 teaspoon salt
1/4 teaspoon chicken seasoning
1/8 teaspoon ground black pepper
475ml single cream
215g cooked, diced turkey meat
2 tablespoons dry sherry
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
In a large pot over medium heat, combine chicken stock, water, spring onions and wild rice. Bring to the boil, then reduce heat and simmer until rice is tender, 35 to 40 minutes.
Meanwhile, cook the bacon in a large frying pan over medium heat until crisp. Allow to cool and then crumble. Set aside.
When rice is tender, melt the margarine in a medium saucepan over medium-low heat. Stir in flour, salt, chicken seasoning and pepper all at once. Cook, stirring, until smooth and bubbly. Stir in single cream and cook until thickened, 2 minutes. Stir creamy mixture into rice mixture. Stir in bacon, turkey and sherry. Heat through and serve.