Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 8



6 tbsp. butter

¼ cup diced onion

¼ cup diced celery

⅓ cup all-purpose flour

4 cups turkey broth

⅓ cup shredded carrots

2 cups chopped leftover roasted turkey

2 cups cooked wild rice

¼ cup chopped slivered almonds

½ tsp. kosher salt, or to taste

½ tsp. ground black pepper, or to taste

½ tsp. lemon juice

¾ cup half-and-half



In a soup pot set over medium heat, melt the butter. Cook and toss the onion and celery for about 5 minutes or until they are transparent.

Add the flour, stir, and cook for 3 to 5 minutes or until the mixture is light, yellowish-brown. Stir in the turkey stock gradually until no flour lumps are left.

Add the carrot and boil the mixture. Cook for about 2 minutes, stirring regularly, until the stock is smooth and thick and the carrots are soft.

Add the turkey, wild rice, almonds, salt, and pepper, and simmer for about 5 minutes or until thoroughly heated. Add half-and-half and lemon juice; almost bring soup to a boil. Serve right away.