Wild Turkey Soup
By Douglas Pickle, VA
1/2 wild turkey breast or other part of the turkey
4 to 6 carrots and celery, cut into slices
Half of a large sweet onion
Two to three 32-ounce cans chicken broth
One 10-ounce can cream of chicken soup
Two to three boxes of Rice-a-Roni long grain/wild rice and seasons that is in the box
One large can of mushrooms
1/2 to 1 cup of whipping cream
McCormick’s Grill Mates Montreal chicken seasoning
Hot sauce of your choice
Cut the turkey up into small pieces and cook in frying pan…use olive oil and season the turkey with McCormick’s Grill Mates Montreal chicken seasons, black pepper, garlic salt and a little dry sherry. Add the turkey with all the juices from the frying pan into the pot when its time…see below…
Take a large pot and add olive oil and cook the carrots, celery, and onions until tender. Add the chicken broth, rice, hot sauce to your taste and mushrooms cook for 30 to 45 minutes, bring to a boil and then turn down to simmer. Stir regular so not to burn on the bottom of the pot. After cooking for 45 minutes, add the whipping cream and wild turkey and cook for another 15 to 30 minutes.
For this and many other wild turkey recipes, check out all of the cookbooks at www.ShopDeerHunting.com.